Passionfruit and coconut cake with lime and cream cheese icing

Passionfruit and coconut cake with lime and cream cheese icing

Passionfruit and coconut cake with lime and cream cheese icing

The best of all worlds – a fluffy, passionfruit-scented cake with just the right amount of coconutty chew that goes straight from freezer to oven where it will drive everyone crazy with toasty aromas as it bakes. And the literal icing on the cake? Whipped, sweetened cream cheese, flecked with lime zest. It’s homely, wholesome and a whole lot of delicious for afternoon tea, dessert or a very lucky lunchbox.  

To Serve

A cup of tea or a glass of milk. If you’re going all out for dessert, top with toasted, shredded coconut and a drizzle of passionfruit. 

Ingredients

Cream cheese icing (sugar, cream cheese (milk, cream (milk), salt, stabilisers (410, 412), culture), butter (cream (milk), salt), vanilla extract, lime juice, lime zest), sugar, plain flour (wheat), passionfruit pulp (17%), buttermilk (cream (milk), cultures), butter (cream (milk), salt), free range egg, coconut shreds (4.5%), coconut (4.5%), corn flour GF (sulphites), baking powder (cream of tartar, sodium bicarbonate, organic rice flour), vanilla bean paste, olive oil

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 115g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 1618 kJ 1407 kJ
PROTEIN 4.5 g 3.9 g
FAT (TOTAL) 21.2 g 18.4 g
-SATURATED 14.6 g 12.7 g
CARBOHYDRATE 47.2 g 41.0 g
-SUGARS 30.7 g 26.7 g
SODIUM 133 mg 116 mg

Allergens

Does contain: eggs, gluten, milk, sulphites, wheat

May contain: crustaceans, fish, lupin, molluscs, peanuts, sesame, soy, tree nuts
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SIZE GUIDE

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Serves 4

SERVES 4

690g- serves 4

To Cook

prep level
Some Prep

Preheat oven (FF) to 180C. Remove plastic film, sachet of icing and baking paper before baking. DEFROSTED: Bake for 30-35 minutes or until a skewer tests clean. FROZEN: Bake for 50-55 minutes or until a skewer tests clean. Cool for 20 minutes in the tin, then run a sharp knife around the edges a few times to loosen. Turn the cake out on to a rack to cool completely, removing the baking paper from the base. When the cake is completely cooled, snip the corner off the sachet and pipe the icing onto the cake.