When the tropical warmth of coconut combines with the tangy allure of passionfruit, magic happens in the kitchen. I discovered this Coconut and Passionfruit Slab Cake during a sunny afternoon, inspired by the vibrant colors of my backyard. As I whisked together creamy butter and sweet sugar, the enticing fragrance whisked me away to an island getaway, where the sun kisses the shore and every bite is a burst of flavor.
This cake is not just a recipe; it’s your ticket to a mini-vacation, ideal for gatherings or a sweet end to a busy day. With its delightful blend of textures and flavors, you’ll be amazed at how easy it is to create something so impressive, all while keeping your kitchen stress-free. Trust me, whether you’re a seasoned chef or a home cook exploring new territories, this slab cake is destined to become a cherished staple.
Let’s dive into the recipe that’s perfect for any occasion, promising both smiles and satisfied appetites!
Why will you love this Coconut and Passionfruit Slab Cake?
Delightful Tropical Fusion: The harmonious blend of coconut and passionfruit offers a taste of paradise in every bite.
Easy to Make: With straightforward ingredients and simple steps, even novice bakers will shine in the kitchen.
Perfect for Sharing: This slab cake makes approximately 16 servings, making it ideal for parties and gatherings.
Texture Wow Factor: The moist cake contrasts beautifully with the smooth, zesty icing, creating an unforgettable mouthfeel.
Versatile Enjoyment: Whether as a dessert after dinner or a sweet treat with coffee, it’s bound to impress.
With so many reasons to love this cake, you’ll understand why this Coconut and Passionfruit Slab Cake quickly turns into a family favorite!
Coconut and Passionfruit Slab Cake Ingredients
Prepare to create a sweet masterpiece with these essential ingredients!
For the Cake
• Unsalted butter – 170 grams, at room temperature ensures a whipped texture that’s rich and creamy.
• Caster sugar – 270 grams, this fine sugar dissolves easily to enhance sweetness without graininess.
• Vanilla extract – 1 teaspoon, adds a warm, aromatic undertone that complements the tropical flavors beautifully.
• Eggs – 5 large, these bind the ingredients and contribute to the cake’s delightful fluffiness.
• Desiccated coconut – 150 grams, for that chewy coconut texture and hints of island nostalgia.
• Ground almonds – 350 grams, adds moistness and a nutty depth, making every bite unforgettable.
• Baking powder – 20 ml (1 tablespoon) to help the cake rise, ensuring a light and airy crumb.
• A pinch of salt – brings out the sweetness and balances the flavors perfectly.
For the Icing
• Icing sugar – 500 grams, provides sweetness and a smooth finish to complement the cake’s texture.
• Unsalted butter – 15 grams, melted, for a rich base that helps the icing adhere beautifully.
• Lemon juice – 50 millilitres, adds a refreshing tang that brightens the overall flavor.
• Passionfruit pulp – 40 grams (from 1-2 passionfruits), for a burst of flavor and tropical flair that ties it all together.
With these ingredients in hand, you’re ready to whip up a stunning Coconut and Passionfruit Slab Cake that promises to transport your taste buds to a sunny escape!
How to Make Coconut and Passionfruit Slab Cake
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Preheat the Oven: Begin by preheating your oven to 170°C (340°F/Gas 3) and prep your 32 x 22 cm (12½ x 8½ inch) rectangular tin by lining it with parchment paper. This ensures your cake comes out easily!
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Cream the Butter Mixture: In a large bowl, beat together the unsalted butter, caster sugar, and vanilla extract until the mixture is pale and creamy. Add in the eggs, one by one, beating well after each addition for a smooth consistency.
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Mix the Dry Ingredients: In a separate bowl, combine the desiccated coconut, ground almonds, baking powder, and a pinch of salt. Stir them together to incorporate all the dry ingredients thoroughly.
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Combine the Mixtures: Gradually add the dry mixture to the butter mixture, beating until everything is well combined and smooth. You’ll notice the delightful aroma filling your kitchen!
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Fill the Tin: Pour the luscious batter into your prepared tin, smoothing the top with a spatula. This helps achieve a lovely, even bake.
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Bake and Cool: Place the cake in the oven and bake for 28 minutes. Then, reduce the temperature to 160°C (325°F/Gas 3) and bake for an additional 4 minutes, or until the top is golden brown. Check for doneness with a skewer—it should come out clean. Allow the cake to cool completely before icing.
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Prepare the Icing: In a medium-sized bowl, mix the icing sugar with the melted unsalted butter, then mix in the lemon juice. The icing will seem powdery at first, but don’t worry! Add the passionfruit pulp and stir until smooth and glossy.
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Ice the Cake: Gently spread the icing over the cooled cake, allowing it to flow gracefully. Let the icing set before slicing into your delightful creation.
Optional: Sprinkle some extra desiccated coconut on top for added texture and visual appeal.
Exact quantities are listed in the recipe card below.
Coconut and Passionfruit Slab Cake Variations
Feel free to explore these creative adaptations to this delightful recipe, making it your own!
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Gluten-Free: Substitute ground almonds with gluten-free almond flour or a mix of gluten-free flours to maintain a tender crumb without gluten.
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Dairy-Free: Use coconut oil or a dairy-free butter alternative in place of unsalted butter for a rich and creamy texture that aligns with your dietary preferences.
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Fruit Flavor Boost: Add a layer of fresh berries on top before baking for added flavor and a colorful presentation that delights the eyes.
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Vegan Option: Replace eggs with flaxseed meal (1 tablespoon flaxseed mixed with 2.5 tablespoons water per egg) and choose a plant-based butter for a vegan-friendly version that doesn’t skimp on flavor.
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Nut-Free: Substitute ground almonds with extra desiccated coconut or oat flour to ensure everyone can enjoy this treat without any nut concerns.
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Tropical Twist: Mix in some chopped pineapple or mango into the batter for a refreshing tropical explosion that transports you to a beach oasis.
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Add a Zing: Sprinkle in some freshly grated ginger to the batter for a spicy warmth that beautifully balances the sweetness, giving your cake a unique twist.
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Chocolate Delight: Fold in some chocolate chips into the batter for an irresistible sweet contrast that provides a delightful richness, capturing both tropical and chocolate lovers alike.
Make Ahead Options
These Coconut and Passionfruit Slab Cake slices are perfect for busy home cooks looking to save time during the week! You can prep the cake batter and refrigerate it for up to 24 hours, ensuring everything is ready to go when you need it. Simply follow the first five cooking steps, then pour the batter into your lined tin, cover it tightly, and store it in the fridge to keep it fresh. When you’re ready to bake, just pop it in the oven as directed. For the icing, you can prepare it up to 3 days ahead of time, storing it in an airtight container in the fridge. Just give it a gentle stir before spreading it on your cooled cake to ensure it’s just as smooth and delightful!
How to Store and Freeze Coconut and Passionfruit Slab Cake
Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days to maintain its moistness and fresh flavor.
Fridge: If you need to keep it longer, refrigerate in an airtight container for up to 7 days. Be sure to let it come to room temperature before serving for best taste.
Freezer: For longer storage, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. This Coconut and Passionfruit Slab Cake can be frozen for up to 3 months without losing its delightful flavors.
Reheating: When ready to enjoy frozen slices, simply thaw in the fridge overnight or at room temperature for a few hours. For a warm treat, gently heat in the microwave for 10-15 seconds.
Expert Tips for Coconut and Passionfruit Slab Cake
Room Temperature Ingredients: Start with butter and eggs at room temperature for a smoother cake batter that blends evenly and rises beautifully.
Don’t Overmix: When combining dry and wet ingredients, mix just until no dry flour remains. Overmixing can lead to a dense cake texture.
Test for Doneness: Use a skewer to check if the cake is done; it should come out clean after being inserted in the center. This ensures your Coconut and Passionfruit Slab Cake is perfectly baked!
Cooling is Key: Allow the cake to cool completely before icing to prevent the icing from melting and losing its beautiful finish.
Zest it Up: If you love a citrus kick, consider adding a bit of lemon zest to the icing for an extra tangy burst of flavor.
What to Serve with Coconut and Passionfruit Slab Cake?
Elevate your dessert experience with delightful accompaniments that perfectly complement the tropics of each slice.
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Whipped Cream: A dollop adds a lush, creamy texture that balances the cake’s sweetness and tropical tartness.
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Fresh Berries: Strawberries or raspberries lend a burst of brightness and acidity that beautifully cuts through the cake’s richness.
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Coconut Ice Cream: This indulgent pairing echoes the coconut flavor and provides a refreshing contrast with its chilled creaminess.
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Citrus Lemonade: A zesty lemonade refreshes the palate, enhancing the flavors of the passionfruit while inviting a sunny vibe.
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Mint Tea: A warm cup of mint tea brings a soothing contrast, adding a touch of herbal freshness that pairs wonderfully with the cake’s flavors.
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Fruit Salad: A colorful medley of tropical fruits adds texture and freshness, creating a vibrant side that enhances the cake’s profile.
Serve any of these alongside your Coconut and Passionfruit Slab Cake for an unforgettable dessert experience that’s bursting with flavor and texture!
Coconut and Passionfruit Slab Cake Recipe FAQs
What kind of coconuts should I use for the cake?
Absolutely, use desiccated coconut for this recipe! It’s dry and finely shredded, providing that lovely chewy texture without adding excess moisture that fresh coconut would. Make sure it’s fresh and not expired—check for a bright white color without any dark spots, indicating spoilage.
How should I store the Coconut and Passionfruit Slab Cake?
Store your delicious slab cake in an airtight container at room temperature for up to 3 days. It’s best to keep it away from direct sunlight or heat sources. If you need to extend its freshness, refrigerate it for up to 7 days. Just remember to allow it to come to room temperature before serving for the best texture and flavor!
Can I freeze the Coconut and Passionfruit Slab Cake?
Yes, you can easily freeze this cake! It’s a great way to save leftovers or prepare for future gatherings. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Your cake will stay fresh for up to 3 months. When you’re ready to delight your taste buds, thaw the slices in the fridge overnight, or for a quick fix, let them sit at room temperature for a couple of hours.
What if my Coconut and Passionfruit Slab Cake doesn’t rise properly?
Very! If your cake is flat, check to ensure your baking powder is fresh. You can test it by adding a teaspoon to a bit of warm water; it should fizz and bubble. Also, be sure to measure the dry ingredients accurately, and avoid overmixing, as this can lead to a denser texture. Lastly, make sure your oven is preheated well—you want that cake to rise beautifully!
Is this recipe safe for those with nut allergies?
This Coconut and Passionfruit Slab Cake contains ground almonds, which should be avoided by anyone with nut allergies. If you want to make a nut-free version, consider substituting the ground almonds with an equal amount of all-purpose flour. However, keep in mind that this might alter the cake’s texture and flavor slightly.
Can I use a different fruit for the icing?
Absolutely! If you don’t have passionfruit on hand, you can substitute it with fresh berries, such as strawberries or raspberries. Just mash them up and mix them into the icing for a new twist. This will still complement the coconut beautifully while letting you use what you have left over from your last grocery run!
Coconut and Passionfruit Slab Cake for Sweet Tropical Bliss
Ingredients
Equipment
Method
- Preheat your oven to 170°C (340°F/Gas 3) and prep your 32 x 22 cm (12½ x 8½ inch) rectangular tin by lining it with parchment paper.
- In a large bowl, beat together the unsalted butter, caster sugar, and vanilla extract until the mixture is pale and creamy. Add in the eggs, one by one, beating well after each addition.
- In a separate bowl, combine the desiccated coconut, ground almonds, baking powder, and a pinch of salt. Stir together.
- Gradually add the dry mixture to the butter mixture, beating until everything is well combined.
- Pour the batter into your prepared tin, smoothing the top with a spatula.
- Place the cake in the oven and bake for 28 minutes. Then reduce the temperature to 160°C (325°F/Gas 3) and bake for an additional 4 minutes.
- Check for doneness with a skewer—it should come out clean. Allow the cake to cool completely before icing.
- In a medium-sized bowl, mix the icing sugar with the melted butter and then mix in the lemon juice. Add the passionfruit pulp and stir until smooth.
- Gently spread the icing over the cooled cake, allowing it to set before slicing.