Passionfruit, Banana and Coconut Cake

Passionfruit, Banana and Coconut Cake

This is a recipe from, 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. 


  • 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


  • 3 large passionfruit, halved

  • 150g (1 cup) icing sugar mixture, sifted

  • 125g unsalted butter, at room temperature


  1. Preheat oven to 170°C. Brush a round 23cm (base measurement) cake pan with oil to grease. Line the base and side with non-stick baking paper.

  2. Place butter, sugar, eggs (or bananas), flour, coconut, baking powder and sour cream in the bowl of a food processor and process until smooth.

  3. Spoon mixture into the pan and smooth surface.

  4. 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.

  5. 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.

  6. 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.

  7. Place the cake on a cake stand or platter and use a palette knife to spread the icing over the top of cake.

  8. Sprinkle the coconut and reserved passionfruit seeds over the cake. Cut into slices and serve.