Cake Batter

NutritionSortLoading...
Loading...

400g butter

2 cups (440g) caster sugar

2 tsp finely grated lemon rind

1 tsp coconut essence

4 eggs

2 cups (160g) desiccated coconut

3 cups (450g) self-raising flour

½ cup (75g) plain flour

1 cup (250ml) milk

1 cup (160g) icing sugar

2 tbsp passionfruit pulp

Select allAdd

SortLoading...
Loading...

Passionfruit Butter

65g cold butter, chopped

¾ cup (165g) caster sugar

2 eggs, whisked

½ cup (125ml) passionfruit pulp

¼ cup (60ml) lemon juice

2 tsp finely grated lemon zest

Select allAdd

1. Preheat oven to 350F. Grease and line the base and sides of two 20cm round (base measurement) cake pans with baking paper.

2. To make the butter cake use an electric mixer to beat the butter, sugar, lemon rind and coconut essence until pale and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the coconut, combined self-raising flour, plain flour and milk in alternating batches, until just combined. Spoon mixture evenly among the prepared pans and smooth the surface with the back of a spoon.

3. Bake in preheated oven for 50 minutes or until a skewer inserted in the centre comes out clean. Set aside for 5 minutes before turning onto a wire rack to cool completely.

4. Meanwhile, to make the passionfruit butter, combine the butter, sugar, eggs, passionfruit pulp, lemon juice and lemon rind in a medium saucepan over medium-low heat. Cook, stirring, for 5-7 minutes or until mixture boils and thickens. Remove from heat. Transfer to a bowl and cover with plastic wrap. Place in the fridge to chill.

5. Use a large serrated knife to trim the top of each cake to flatten. Split each cake in half crossways. Place a cake base on a serving plate. Spread one-third of the passionfruit curd over the cake. Continue layering with remaining cakes and passionfruit curd.

6. Combine the icing sugar and enough passionfruit pulp to make a slightly runny icing. Pour over the top of the cake. Set aside to set. Cut into wedges to serve.