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Passionfruit and coconut cake held in front of patterned dress.

Serves 10



  • 80g desiccated coconut

  • 300g self-raising flour

  • 1tsp baking powder

  • 1/4 tsp salt

  • 225g caster sugar

  • 125g unsalted butter, melted and cooled

  • 100ml milk, lukewarm

  • 150ml passion fruit pulp

  • 1 ½ tbsp lemon juice

  • 4 eggs


Passionfruit & Lemon Syrup

  •  1/3 cup passionfruit pulp

  • 30ml lemon juice

  • 1/2 cup sugar


Passionfruit Icing

  •  1 cup icing mixture, sieved

  • 30ml passionfruit pulp

  • 1 tbsp lemon juice


  • 2 cups whipping or thickened cream to serve.



  1. Preheat oven to 165C Fan

  2. Grease and dust with flour 22cm bundt pan

  3. Combine all dry ingredients in a large bowl. Mix all wet ingredients in a separate bowl then add to dry ingredients. Stir well until fully incorporated and you have an airy batter. Pour the batter into prepared bundt pan. Using a spatula to even it out so the batter is equally distributed over the pan. Give it a tap on a counter to remove any trapped air bubbles and bake for 45 minutes or until the skewer comes out clean. Rest the cake for 3-5 minutes in a pan then turn over to a cooling rack.

  4. While the cake is baking, prepare the passionfruit and lemon syrup and passionfruit icing.

  5. To make the syrup place all ingredients for the syrup into a small saucepan and bring to simmer. Simmer for 3-5 minute on low then turn the heat off and allow to cool to room temperature before serving. Store in an airtight jar in a refrigerator. The syrup can be made a day ahead.

  6. To make the icing, place all icing ingredients into a small bowl or a jug and stir well until you have a smooth paste. The paste should thick but still run off the spoon when held vertically.

  7. Using a pastry brush lightly brush the cake with the syrup while the cake is still warm. Wait a few minutes for the syrup to absorb then drizzle the cake with the icing. Allow icing to set before serving.

  8. Serve with generous dollop of whipped cream and drizzle with a spoonful of the syrup.

Recipe, styling and photo by Samira Damirova for Genuinely Southern Forests.


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