Coconut Cake with Passion Fruit Curd

It's starting to feel like summer here in England and I couldn't be happier about it! I was inspired by the summery weather to make this gorgeously tropical Coconut Cake with Passion Fruit Curd.

The coconut sponge is so moist and delicious, slathered with a generous covering of coconut frosting and topped with desiccated coconut (could this cake be any more coconut-ty!?) Absolutely perfect when served with an ample splodge of my passion fruit curd. 

This cake will make you feel like you're holidaying on a tropical island - promise!

Coconut Cake with Passion Fruit Curd

Recipe by Charis Mitchell

Serves 8-10

For the cake

1 1/2C flour

1C sugar

1/3C desiccated coconut

1tsp baking soda

1 1/3C water

1/3C oil 

1Tbsp vinegar

For the frosting

1Tbsp (heaped) vegan margarine 

2-2 1/2C powdered sugar

1/4C desiccated coconut

2-4Tbsp almond or soy milk

For the curd

3 ripe passion fruits

1/2C sugar

1/4C almond or soy milk

4Tbsp (heaped) cornstarch

6tsp water

2tsp (heaped) vegan butter spread

1/4C desiccated coconut to finish

Make the cake

Preheat the oven to 175/350 and grease a your loaf pan and set aside.

In a medium mixing bowl whisk the wet ingredients into the dry ingredients until the mixture is nice and smooth. Pour into the prepared pan and bake for 45mins or until a knife inserted into the center of the cake comes out clean. Carefully turn out of the pan and leave to cool completely on a wire rack while you prepare the curd and frosting.

Make the curd

Scrape the seeds, juice and fruit from the passion fruits into a small saucepan. Add the sugar and place over a medium heat. Stir continuously until the sugar has dissolved. Add the milk and mix well. Spoon the cornstarch into a mug or small bowl and add the water. Stir until the mixture becomes liquid and pour into the pan. Stir continuously until the mixture thickens (the cornstarch will be completely cooked when the mixture turns from a creamy light yellow to a darker, more transparent yellow. Remove from the heat and stir through the buttery spread until melted.

Pour the passion fruit curd into a jar and once cool, place in the fridge until you want to use it.

Make the frosting

Cream together the margarine, desiccated coconut and half the powdered sugar until smooth. Add the rest of the sugar and mix until fluffy, adding milk as needed.

Spread the frosting evenly over the cake and sprinkle with the desiccated coconut. To serve, cut thick slices and spoon a good dollop of passion fruit curd on top.

Store the cake in an airtight container and the curd in the fridge for up to one week.