Have you got a passion for passionfruit? Then this dish takes the cake! A beautifully moist loaf pairing sweet passionfruit with a luscious coconut cream topping, it’s a guaranteed crowd-pleaser.
You will need
Serves 10
Wet ingredients:
- 1/2 cup neutral oil
- 1 cup plant milk
- 2 tablespoons maple syrup
- 1/3 cup passionfruit pulp
Dry ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup raw sugar
- 1/3 cup desiccated coconut
- 1 tablespoon flax meal (ground flax seeds)
For the whipped cream:
- 1 cup coconut cream, chilled
- 1–2 tablespoons icing sugar (optional)
- Pulp of 2 passion fruits
Recipe: Heartful Table
Directions
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Step 1
Preheat the oven to 180℃ and line a loaf tin with unbleached parchment paper.
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Step 2
Combine all the wet ingredients in one bowl and mix well.
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Step 3
In a separate large bowl, sift the flour and baking powder.
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Step 4
Add in the sugar, desiccated coconut, and flax meal and combine.
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Step 5
Add the wet ingredients to the dry ingredients and mix until just incorporated.
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Step 6
Pour into your prepared loaf tin and bake for 1 hour and 20 minutes or until a skewer comes out clean. Check after 1 hour as every oven is different.
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Step 7
While the loaf is baking, you can prepare the whipped cream by combining the coconut cream and icing sugar using a whisk to beat it. Set aside in the fridge.
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Step 8
Once the cake is baked, let it cool completely in the loaf tin before removing it from the tin and parchment paper.
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Step 9
When you are ready to serve, spread the whipped cream over generously and finish off with some passionfruit pulp.
Hot tip!
If you’re making this on a warm-hot day, the cream will be okay outside the fridge for a couple of hours before it starts to become very soft. Pop the cake in the fridge if you think it will start to soften too much.
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Recipe: Heartful Table
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