Play up the tropical flavours of passionfruit with this coconut cake and ribbons of fresh mango.



  • 175g butter, soft
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1 cup desiccated coconut
  • 1½ tsp baking powder

To serve:

  • Whipped cream and/or yoghurt
  • Fresh passionfruit and fresh mango


  1. Beat the butter and sugar together until light and fluffy.
  2. Add the vanilla extract then eggs one at a time, beating well between each.
  3. Fold in the flour, coconut and baking powder until just combined.
  4. Pour batter into a greased tin (21cm round or 21cm square) and then bake at 175°C for 25–35 minutes.
  5. Once the cake has cooled, dollop on whipped cream (or half whipped cream half yoghurt) then fresh passionfruit and ribbons of fresh mango.

Recipe via
Nourish Magazine.


Coconut Cake with Passionfruit and Mango