Cakes with feijoa in them tend to be brown and have apple and cinnamon in them. But not this one. This cake takes feijoas to a tropical passionfruity paradise. And then I put violets from my garden on top. This cake was next level.
Coconut Passion Cake
1 ¾ cups sugar
2 cups coconut (I use ½ desiccated ½ shredded)
2 cups self raising flour
1 tsp baking powder
½ cup coconut cream (or milk)
¼ Preserved Passionfruit Syrup
1 cup of fejoa pulp
Heat oven to 170C. Line a 25cm cake tin with baking paper (base and sides).
Cream butter and sugar, then beat in the eggs one at a time. Add coconut, flour, baking powder – folding gently into the mixture. Alternate with the coconut cream and Passionfruit Syrup.
Pour mixture into the prepared cake tin. Bake for 45mins-1hr (depending on your oven). Test with a skewer and when it comes out clean it's done.
25g butter softened
2 tbsp passionfruit pulp
1½ cups icing sugar
1-2 tbsp hot water
Mix first three ingredients together together, adding the water at the end to create a slightly runny icing that will dribble down the sides a little. Ice when cake is completely cool.
Recipe (slighty adapted) from Annabel Langbein. (I just halved the icing ingredients- 3 cups of icing sugar is too much of a sugar hit for me.)