Passionfruit, Banana and Coconut Cake
This is a recipe from Taste.com, it was so delicious I had to share it. Super easy cake to bake.
I don't eat eggs so I swapped out the 3 eggs for 3 mashed bananas.
Ingredients:
Vegetable oil, to grease
175g unsalted butter, at room temperature
215g (1 cup) caster sugar
3 eggs, lightly whisked or 3 mashed bananas
200g (1 1/3 cups) self-raising flour sifted
50g (2/3 cup) shredded coconut
1/2 teaspoon baking powder
125g (1/2 cup) sour cream
Shredded coconut, extra, to decorate
PASSIONFRUIT ICING
3 large passionfruit, halved
150g (1 cup) icing sugar mixture, sifted
125g unsalted butter, at room temperature
Method:
Preheat oven to 170Β°C. Brush a round 23cm (base measurement) cake pan with oil to grease. Line the base and side with non-stick baking paper.
Place butter, sugar, eggs (or bananas), flour, coconut, baking powder and sour cream in the bowl of a food processor and process until smooth.
Spoon mixture into the pan and smooth surface.
Bake for 45-50 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before turning onto a wire rack to cool completely.
Meanwhile, place the extra coconut in a non-stick frying pan over medium heat and cook, stirring, for 5 minutes, or until toasted. Transfer to a plate. Set aside to cool completely.
To make the passionfruit icing, strain the passionfruit pulp through a fine sieve into a bowl, gently pushing the pulp through the sieve with the back of a spoon (you will need 2 tablespoons passionfruit juice). Reserve the seeds. Place the icing sugar and butter in a bowl. Use an electric beater to beat until smooth and creamy. Gradually beat in the passionfruit juice.
Place the cake on a cake stand or platter and use a palette knife to spread the icing over the top of cake.
Sprinkle the coconut and reserved passionfruit seeds over the cake. Cut into slices and serve.
