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
This coconut cake is a light and moist cake that has no grains, gluten, nuts or refined sugar. It's topped with a generous serving of Vegan Granadilla Curd for the perfect dessert.
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.
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.
Store the cake, covered, in the fridge for up to 5 days.
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Styling by Zissy Lewin; Photography by Feige Lewin