passionfruit syrup cake

Passionfruit syrup cake


For a tropical twist, try this coconut, lime and passionfruit cake combo


  • 1 cup self raising flour, sifted
  • 1 cup desiccated coconut
  • 1 cup caster sugar
  • 125g butter, melted
  • 1/2 cup milk
  • 2 eggs, lightly beaten
  • Pulp from 2 passionfruits
  • 2 tbsp lime zest, finely grated
  • Thickened cream, to serve

Lime and passionfruit syrup

  • 1 cup water
  • 3/4 cup caster sugar
  • Pulp from 4 passionfruits
  • 1/3 cup lime juice
  • 1 tbsp finely grated lime zest


  1. Preheat oven to moderate, 180C. Lightly grease an 8-hole mini loaf pan.
  2. In a large bowl, combine flour, coconut and sugar. Add butter, milk, eggs, passionfruit pulp and zest. Mix lightly until combined.
  3. Pour into prepared recesses. Bake for 15-20 mins until golden and cooked when tested with a skewer. Transfer to a wire rack, top-side up.
  4. Meanwhile, to make the Lime & Passionfruit Syrup, combine all ingredients in a small saucepan. Stir over a low heat without boiling, until sugar dissolves. Bring to boil on high. Reduce heat to medium and simmer for 5-10 mins, until thickened slightly.
  5. Serve cakes drizzled with syrup and accompany with cream.