Coconut cake:
1 box NOMU minimakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup tinned coconut milk (you can also use regular milk)
60g desiccated coconut
Whipped passionfruit frosting:
2 fresh passionfruits
100g plain medium-fat cream cheese, cold
1/4 cup (50g) castor sugar
1/4 cup (60ml) whipping cream, cold
Coconut flakes, to decorate
Preheat the oven to 160°C, then grease and line a round 20cm cake tin with baking paper.
Whisk the eggs until foamy, then whisk in the cooled melted butter and coconut milk until well combined. Add the cake mix and desiccated coconut and gently mix to form a smooth batter.
Transfer the batter to the prepared cake tin and even the surface. Bake for 30-40 minutes or until cooked when tested with a skewer. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
To prepare the passionfruit frosting, strain the passionfruit pulp through a sieve to collect 1-2 tbsp juice. Place the seeds in a small bowl and set aside for decorating. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and combined, scraping down the sides of the bowl. Add the cream and mix until the frosting is thickened and smooth. Add 1 tbsp passionfruit juice and mix until combined – add up to 1 tbsp more juice to taste or to make a softer frosting. Cover and place in the fridge until ready to use.
Dollop and spread the whipped passionfruit frosting on top of the cooled cake. Decorate with ripples of the reserved passionfruit pulp and coconut flakes.
Tip: To get a flatter surface on top of your cake, turn it upside-down on the wire rack when cooling.
Coconut cake:
1 box NOMU minimakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup tinned coconut milk (you can also use regular milk)
60g desiccated coconut
Whipped passionfruit frosting:
2 fresh passionfruits
100g plain medium-fat cream cheese, cold
1/4 cup (50g) castor sugar
1/4 cup (60ml) whipping cream, cold
Coconut flakes, to decorate
Preheat the oven to 160°C, then grease and line a round 20cm cake tin with baking paper.
Whisk the eggs until foamy, then whisk in the cooled melted butter and coconut milk until well combined. Add the cake mix and desiccated coconut and gently mix to form a smooth batter.
Transfer the batter to the prepared cake tin and even the surface. Bake for 30-40 minutes or until cooked when tested with a skewer. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
To prepare the passionfruit frosting, strain the passionfruit pulp through a sieve to collect 1-2 tbsp juice. Place the seeds in a small bowl and set aside for decorating. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and combined, scraping down the sides of the bowl. Add the cream and mix until the frosting is thickened and smooth. Add 1 tbsp passionfruit juice and mix until combined – add up to 1 tbsp more juice to taste or to make a softer frosting. Cover and place in the fridge until ready to use.
Dollop and spread the whipped passionfruit frosting on top of the cooled cake. Decorate with ripples of the reserved passionfruit pulp and coconut flakes.
Tip: To get a flatter surface on top of your cake, turn it upside-down on the wire rack when cooling.
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