Bursting with sweet and tart tropical flavor, this moist Passion Fruit Coconut Loaf Cake is packed with citrus fruits and drizzled with a passion fruit glaze!
If you’re a fan of citrus cakes, try these Grapefruit Olive Oil Mini Cakes
Passion Fruit. A flavor I’ve only ever tasted in drinks and candy that was until Melissa’s Produce sent me an entire box full of Freaky Fruits and passion fruit was inside.
One slice into a passion fruit and the smell was overwhelming… in a pleasant way.
It’s so aromatic, fresh and inviting. I immediately scooped out the flesh and tasted the fresh fruit and was blown away by how delicious fresh passion fruit is.
You’ve got to try some for yourself and lucky for you, they’re in season much of the year.
Grab yourself a few so you can also make this stunning Passion Fruit Coconut Loaf Cake!
When working on a recipe for this Friday, I decided to take my recipe for Grapefruit Olive Oil Mini Cakes , which is one of my favorite recipes, and made some substitutions.
It turned out fantastic!
This Passion Fruit Coconut Loaf Cake is super moist, full of citrus flavor and pairs perfectly with a hot cup of coffee or tea for the perfect slice of breakfast or an afternoon snack.
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WHAT IS PASSION FRUIT?
Passion fruit is a tropical fruit and according to Melissa’s Produce website, it’s known as a “Freaky Fruit” hence Freaky Fruit Friday.
WHEN IS PASSION FRUIT IN SEASON?
Passion fruit is in season from almost year round although it’s easier to find in warmer months.
HOW DO YOU EAT PASSION FRUIT?
Simply slice in half and scoop out the flesh. Everything inside of a passion fruit is edible.
The flavor of passion fruit is sweet and tart and the seeds are edible.
INGREDIENTS FOR PASSION FRUIT AND COCONUT CAKE
Passion Fruit Coconut Loaf Cake
- Cake flour
- Baking powder
- Baking soda
- Salt
- White sugar
- Fresh lemon juice
- Fesh passion fruit puree
- lemon, zested
- plain yogurt
- Eggs
- Full fat coconut milk
Glaze:
- Passion fruit puree
- Confectioners’ sugar
- Lemon juice
HOW TO MAKE PASSION FRUIT AND COCONUT CAKE
Preheat oven to 350 degrees. Grease loaf pan thoroughly with cooking spray.
In a medium bowl, whisk together dry ingredients; cake flour, baking powder, baking soda, salt and set aside.
In another medium bowl, whisk together wet ingredients; sugar, lemon juice, passion fruit puree, yogurt, eggs, coconut milk and zest.
Make a well in the center of the dry ingredients then gently pour wet ingredients into the center and whisk to combine.
Bake for 30 minutes, cover with aluminum foil and bake an additional 5 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
While the cakes are cooling, whisk together passion fruit puree, powdered sugar and lemon juice.
When cakes are cool, drizzle glaze over the top.
SUBSTITUTE COCONUT MILK IN LOAF CAKE?
If you don’t prefer or cannot have coconut milk, free free to use regular milk, soy milk, almond milk, evaporated milk or olive oil.
HOW TO STORE PASSION FRUIT LOAF CAKE
You should store loaf cake whole and slice per serving. Wrap tightly and to keep it fresher, store in the refrigerator.
HOW LONG DOES LOAF CAKE LAST?
Passion Fruit loaf cake will last for 2-3 days at room temperature
Passion Fruit loaf cake can last up to 1 week stored in the refrigerator.
HOW TO FREEZE PASSION FRUIT COCONUT CAKE?
The best way to freeze passion fruit coconut loaf cake is to tightly wrap in plastic wrap and place into a freezer zip top bag. You want to make sure you can get out as much air as possible.
Passion Fruit Coconut Loaf Cake will last for 2-3 months when stored in the freezer.
To thaw, leave at room temperature and slice per serving.
TIPS FOR MAKING PASSION FRUIT COCONUT LOAF CAKE:
If you aren’t a fan of seeds, although they make a beautiful presentation, you can extract the juice by placing the flesh into a fine mesh sieve and pressing the juice away from the seeds.
My loaf cake started to turn slightly golden brown after about 25-30 minutes. Therefore, I placed a piece of aluminum foil on top, for the last 5 minutes, to prevent and more browning.
To get more juice out of your lemon, pop it into the microwave for 10 seconds. Then gently roll against the counter, slice and juice with a citrus reamer.
Passion Fruit Coconut Loaf Cake
Bursting with sweet and tart tropical flavor, this moist Passion Fruit Coconut Loaf Cake is packed with citrus fruits and drizzled with a passion fruit glaze!
Ingredients
- Passion Fruit Coconut Loaf Cake
- 1 3/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons fresh passion fruit puree
- 1 lemon, zested
- 1/3 cup plain yogurt
- 3 large eggs
- 1/2 can (7oz) full fat coconut milk
- Glaze:
- 1/4 cup passion fruit puree
- 1 cup confectioners' sugar
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- Preheat oven to 350 degrees
- Grease loaf pan thoroughly with cooking spray.
- In a medium bowl, whisk together dry ingredients; cake flour, baking powder, baking soda, salt and set aside.
- In another medium bowl, whisk together wet ingredients; sugar, lemon juice, passion fruit puree, yogurt, eggs, coconut milk and zest.
- Make a well in the center of the dry ingredients then gently pour wet ingredients into the center and whisk to combine.
- Pour batter into loaf pan.
- Bake for 30 minutes, cover with aluminum foil and bake an additional 5 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
- While the cakes are cooling, whisk together passion fruit puree, powdered sugar and lemon juice.
- When cakes are cool, drizzle glaze over the top. If desired, garnish with extra zest.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 342Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 66mgSodium: 234mgCarbohydrates: 67gFiber: 4gSugar: 40gProtein: 6g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on strawberryblondiekitchen.com should only be used as a general guideline.
Enjoy these #FreakyFruitsFriday recipes from our bloggers:
- Blood Orange Bars by Kelly Lynn’s Sweets and Treats
- Buttermilk Passion Fruit Poundcake with Blood-Orange Glaze by Kate’s Recipe Box
- Dragon Fruit and Blood Orange Salad with Pecans by Hezzi-d’s Books and Cooks
- Freaky Fruit Cocktails by Karen’s Kitchen Stories
- Gluten Free Blood Orange Cupcakes with Passion Fruit Frosting by Frugal & Fit
- Grilled Beef Salad with Kiwano Dressing by A Day in the Life on the Farm
- Kiwano and Blood Orange Smoothies by Blogghetti
- Mini Vegan Pavlovas with Coconut Cream and Passionfruit Curd by The Baking Fairy
- Muhallebi (Middle Eastern Milk Pudding) by Culinary Adventures with Camilla
- Passion Fruit & Blood Orange Curd Tart by Savory Moments
- Passion Fruit Coconut Loaf Cake by Strawberry Blondie Kitchen
- Passion Fruit Lemonade by Jonesin’ For Taste
Wendy Klik says
Loving those little flecks of seeds throughout the loaf and in the glaze. This looks so good.
Michele says
How much coconut milk do you use? Ingredients stated “1/2 full fat coconut milk”
Is that from the can?
Megan | Strawberry Blondie Kitchen says
My apologies! I have updated the recipe to reflect “1/2 can (7oz) full fat coconut milk”