This cake is inspired by one I ate on our travels. While we were in Malaysia, one of my lovely readers recommended we pop into China House, a cafe/restaurant/art complex in Penang’s George Town. She said the cake selection would be the best I’d have come across in Asia, and she wasn’t wrong! There was a heaving cake table (which I fully plan to replicate at our wedding!) covered with layer cakes, brownies, tarts, pies, bread and gateaux, as well as chiller cabinets full of more sweet treats. I was quite literally in food heaven.
It took me ages to choose which cake to have. In the end I decided chocolate was a bad call when it was over 30 degrees outside, so I went for the rather more refreshing and tropical coconut and passion fruit cake. Before I’d even finished my slice a note had gone into my phone to try and recreate the recipe at home. This is my version.
I’ve altered the cake a little from the original, adding lashings of whipped coconut cream. I love whipped coconut cream at the moment, it whips up to a lovely fluffy lightness adding loads of moisture and flavour without the cloying heaviness of dairy cream. It feels rather less sinful too. The cake itself is light and tender, the desiccated coconut adds a lovely texture, a little bit of a bite.
The passion fruit adds a beautiful tart, sharp sweetness. Pairing so well with the coconut cream. You could, if you wanted, mix the passion fruit seeds and juice with a little sugar to sweeten it, but I prefer the tart bite of the unsweetened fruit. I love the beautiful purple and yellow colours of the fruit, the juice is so vibrant and fresh and summery. This is the type of cake that makes you feel like you’re on holiday.
Now, moving away from cake for a minute, If you’ve popped by the blog lately you might have noticed there have been a few changes around here! I decided it was finely time to sort out the style of my blog and to switch over to self hosting – eek! The design is by the lovely Melissa at Jelly Design Studio. As well as a fresh new look, you should find it easier now to find recipes with the shiny new recipe archive. Do let me know what you think!
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To say thank you to all my lovely followers for your support and all your lovely comments, I’m hosting my very first giveaway!
I’m giving away all these lovely baking goodies and sweet treats.
One lucky winner will get;
– 3 delicious Lindt bars in Caramel Brownie, Strawberry Cheesecake and Cookies and Cream.
– A set of gorgeous Miri Miri mini cupcake cases.
– A set of heart shaped cookie cutters.
– Makers and Merchants ‘Hello Sailor’ Sea Salt chocolate.
– A dinky box of Prestat Marc de Champagne Pink Chocolate Truffles.
– And finally, a jar pink sprinkles and mini marshmallows for cake decorating!
All you have to do to enter is leave a comment below telling me what you’d like to see more of on scarletscorchdroppers, and follow the rafflecopter instructions.
ps – I know I’m lucky enough to have readers from all over the world, so this giveaway is open to everyone, I’ll post anywhere!
- for the cake
- 226g unsalted butter, softened to room temperature
- 226g caster sugar
- 200g self raising flour
- 100g desiccated coconut
- 4 large eggs
- 2 tablespoons dark rum
- for the syrup
- 2 tablespoons caster sugar
- 2 tablespoons water
- 1 tablespoon dark rum
- for the topping
- 500ml coconut cream, chilled in the fridge
- 2 or 3 passion fruit
- Preheat the oven to 180C.
- Grease and line 2 x 20cm round cake tins.
- Cream together the butter and sugar.
- Add in 2 of the eggs and half the flour, beat to combine. Repeat with the last 2 eggs and the rest of the flour.
- Stir through the coconut, then the dark rum.
- Divide the mixture evenly between the two cake tins. Put into the centre of the oven and bake for about 30 minutes, or until the cake is risen, golden, and firm to the touch. An inserted skewer should come out clean.
- Cool in the tins for about 10 minutes, then turn out on a wire rack to cool completely.
- While the cakes are cooling, make the rum syrup. Heat the 2 tablespoons sugar, 2 tablespoons water and a tablespoon of rum in a small pan until the sugar has dissolved and the syrup is boiling. Leave to bubble away for about 3 minutes, until the liquid has reduced by about half. Pour over the bottoms of both cakes as they cool.
- To make the coconut cream, put the chilled coconut cream into a large bowl. Whip the cream with electric beaters for about 5 minutes, or until the coconut cream is thickened and forms stiff peaks.
- Spread a third of the cream onto one of the cakes, top with the second cake, then cover the cake with the rest of the cream. Slice open the passion fruit, and spoon the seeds and juice over the top of the cake.