Saturday, 23 November 2013

Coconut Passionfruit Cake

Coconut cake is by far my favorite kind of cake, but not only is it hard to come by (unless you make it yourself of course), but recipes for coconut cake usually have an overload of butter and sugar. I wanted to see what happened if I tried to make one without butter and greatly reduced sugar. Once again it was something I was quite nervous about. I was worried about the consistency of the final product. It was a pleasant surprise. It tasted exactly how a good coconut cake should, with hints of passionfruit just because passionfruit is also delicious.

Coconut Passionfruit Cake

Serves 8-12

1/2 Cup Caster sugar
1/2 Cup Stevia
150 g apple sauce
3 medium eggs
2 Cups dessicated coconut
2 Cups self raising flour
1 tsp baking powder
1/2 Cup lite coconut milk (or coconut cream)
1/4 Cup Passionfruit curd


30 g butter
2 Tbsp passionfruit curd
1.5 Cups icing sugar
1/2 Tbsp boiling water

1. Beat sugar, stevia and apple sauce in a large bowl until light and slightly creamy. Add in the eggs one at a time and beat well after each addition. Fold in the rest of the dry ingredients.

2. Mix the coconut milk and  passionfruit curd together in a small bowl. Add to the other ingredients and mix well.

3. Pour into a lined 25-28 cm cake tin and bake at 180°C for 30 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin.

4. Once cool, ice by mixing together all of the icing ingredients and spreading over top of the cake.

Nutritional Information:

Calories 158
Carbs     20 g
Fat         8 g
Protein   3 g
Fibre      2 g
Sodium  133 mg


  1. What was the final consistency like? Was it very different?

    1. Exactly like a normal cake. You would have no idea that it had no butter in it. Can't taste the difference, and also no difference in texture/consistency.