Gluten-free Passion Fruit And Coconut Cake
This delightful gluten-free coconut and passion fruit cake recipe is a slice of tropical paradise. The light and fluffy coconut-infused cake layers are decadently filled with zesty lime buttercream and a sweet passion fruit syrup, offering a burst of exotic flavors in every bite. Perfect for any occasion, this cake is a true celebration of summertime sweetness.
— Constant Cookbook
Ingredients
- 350g/12oz unsalted butter
- 350g/12oz caster sugar
- 4 passion fruit
- 250g/9oz rice flour
- 2 tsp xanthan gum, available in many large supermarkets or online
- 4 tsp gluten-free baking powder
- 6 large free-range eggs
- 100g/3½oz desiccated coconut
- 150g/5½oz unsalted butter
- 200g/7oz icing sugar
- 2 unwaxed limes
- 2 tbsp coconut cream
- 2 tsp white coconut
- 2 passion fruit
- 2 limes
- 100g/3½oz caster sugar
Instructions
- Preheat the oven to 180C/170C (fan)/Gas 4. Lightly butter 2 x 20cm/8in springform cake tins and line with baking parchment.
- Using an electric hand-held whisk, cream the butter, sugar and passion fruit in a large mixing bowl.
- In a separate bowl, sift together the rice flour, xanthan gum and baking powder.
- Add a spoonful of the flour mixture and one egg to the butter and sugar mixture, beating in thoroughly. Add the rest of the eggs, one by one, adding a spoonful of the flour mixture each time. Fold in the rest of the flour, and then fold in the desiccated coconut.
- Divide the mixture equally between the two tins and bake for 40-45 minutes, or until the top is golden-brown and a wooden skewer inserted into the centre of the cake comes out clean.
- While the cakes are in the oven, make the buttercream by creaming together the butter, icing sugar and lime zest in a bowl until light and fluffy.
- Add the coconut cream and coconut rum (if using) and beat until thoroughly combined. Set aside.
- Shortly before the cakes are ready, make the syrup. Combine the passion fruit juice with the lime juice, then add the sugar, stirring to dissolve. ( You may need to heat in a small pan or give it a blast in the microwave in a heatproof jug.) Strain the syrup but reserve the passion fruit seeds.
- When the cakes are baked, remove from the oven and prick them all over with a wooden skewer. Pour over the strained syrup and leave to cool in the tins.
- When the cakes are cool, turn out one of the layers onto the serving plate and spread or pipe over the coconut buttercream. Place the other cake layer on top.
- Scatter the passion fruit seeds in the middle of the cake, and cut into slices to serve.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 8-10
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