I had great visions for this coconut cake. As a crepe. I failed to take into account the not so small fact that coconut flour absorbs liquid more than regular flour making the batter too thick to work as a thin crepe. Undeterred by this fact I went on to try turn it into a pancake (awful) and then a waffle (better but not great). After three failed attempts I was about to throw out the batter when I was told that cooked, it actually tastes nice, and why not try bake it. So, in went baking powder and some maple syrup and 30 minutes later out came a cake.
While it looks like a sheet cake, the texture is different, thanks to the aforementioned coconut flour. It’s lighter and moister (or softer if you prefer). I topped it with a Coconut Passion Fruit Curd, a recipe I adapted from Minimalist Baker that uses zero oils or eggs to create a luscious and thick vegan friendly curd. I swapped out her lemon juice and zest for granadilla pulp and corn-starch for the arrowroot. Alternatively, you can make a chocolate ganache.
With that intro, behold a coconut cake that was never meant to be or be shared.
Coconut Cake with Coconut Passion Fruit Curd
Ingredients
Coconut Cake
- 3 C light coconut milk
- 5 eggs
- 1/4 C maple syrup
- 1 tsp vanilla extract
- 1 C coconut flour
- 2 tsp baking powder
- 1/4 tsp Salt
Granadilla Curd
- 1 400 ml can coconut cream
- 1/2 C granadilla pulp about 6 granadillas
- 2 tbsp corn starch
- 2 tbsp maple syrup
Instructions
Coconut Cake
- Preheat oven to 180 and line a 20x20 cm baking tin with baking paper.
- Combine wet ingredients in a medium mixing bowl and whisk until combined.
- Add dry ingredients and whisk until just combined
- Pour batter into pre-prepared baking tin and bake for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from oven and allow to cool before topping with the curd
- Once cool, top cake with curd and serve.
Granadilla Curd
- Whisk together passion fruit pulp and corn-starch in a small pot.
- Add in the coconut cream and maple syrup and whisk until combined
- Heat over a low flame until it stars bubbling, whisking often. Keep mixing it until the curd is thick about 5 minutes. Minimalist Baker suggested using a rubber spatula to mix the curd while it’s cooking – this helps make sure nothing sticks to the pan.
- Let cool for 15 minutes and then pour into a bowl or jar and cover with gladwrap.
- Refrigerate it and when your ready to use it, stir it to smooth out any lumps.
Notes
