Coconut & Passion Fruit Layer Cake

Celebrate Easter Day on Sunday with this exquisite cake using passion fruit.

The plant was so named by Christian missionaries who used the flower to symbolise the “Passion of Christ” i.e. his suffering at the crucifixion, to the indigenous people in South America.

  • 225/8oz butter or margarine
  • 225/8oz caster sugar
  • 3 Eggs, beaten
  • ½-1 tsp vanilla extract
  • 100g/4oz desiccated coconut
  • 150g/5oz self-raising flour

For the filling:

  • 175g cream cheese or mascarpone
  • 200ml crème fraîche
  • 1 tbsp caster sugar
  • 4-5 passion fruits

Preheat oven to 180C, 350F, Gas 4 and grease and line 2 x 17.5cm/7 inch round sandwich tins with parchment paper.

In a large mixing bowl, cream together butter and sugar until pale and fluffy.

Gradually add eggs, a little at a time, beating well between each addition.

If mixture starts to curdle, just add a spoonful of flour and carry on.

Fold in the coconut and flour and mix well.

Divide mixture between prepared cake tins and bake in centre of oven for 25 minutes.

Try not to open oven door before 20 minutes’ cooking time.

Remove cakes from the oven and allow to cool for 5 minutes before turning on to a wire rack.

Carefully peel off paper and allow to cool completely.

Place the cream cheese, crème fraîche and sugar in a mixing bowl and beat until well blended.

Set aside.

Cut each passion fruit in half and scoop seeds and pulp out into a bowl.

Once cakes are completely cold place one on a serving platter, spread the cheese filling evenly over the top, taking it right to the edges of the cake.

Top with the passion fruit pulp then place the other cake on top and sprinkle with icing sugar.