If you love bold tropical flavors, this Passion Fruit & Coconut Loaf Cake is a must-try! Soft, buttery, and wonderfully tender, this loaf combines the sweet, delicate fragrance of desiccated coconut with the bright, tangy flavor of fresh passion fruit. Every bite offers a delicious balance of rich buttery goodness and refreshing tropical fruitiness.
Finished with a simple passion fruit glaze, this beautiful loaf gets an extra burst of tangy sweetness that perfectly complements the coconut. It's easy to make, full of flavor, and perfect for enjoying with a cup of tea or coffee in the afternoon.
Ingredients (21 × 12 cm loaf pan):
Cake:
- 100 g unsalted butter, softened
- 100 g granulated sugar
- 2 large eggs, at room temperature
- 100 g fresh passion-fruit pulp
- 30 g unsweetened desiccated coconut
- 100 g whole milk
- 180 g cake flour
- 8 g baking powder
Passion Fruit Glaze (Optional):
- 80 g powdered sugar
- 60 g fresh passion-fruit pulp
Instructions
- Preheat the oven to 180°C / 350°F.
- Line a 21 × 12 cm loaf pan with baking paper, leaving some paper hanging over the sides for easy removal.
- Beat the softened butter and sugar for 4–5 minutes, until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift in the flour and baking powder.
- Add the passion-fruit pulp, milk and desiccated coconut to the butter.
- Mix gently with a spatula or on low speed. Do not over-mix. The finished batter should be thick but easily spoonable.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for approximately 45–50 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
- If the top becomes too brown before the center is fully baked, loosely cover the cake with aluminum foil..
- Allow it to cool completely before adding the glaze.
- Store covered at room temperature for up to 2 days, or refrigerate for longer storage.
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