Coconut Passionfruit Bundt Cake

By T2T Food Blogger Kathryn 
T2T Food Blogger Kathryn
This Coconut Passionfruit Bundt Cake is moist, easy to make and unbelievable delicious. Passionfriut syrup adds an extra WOW. One piece is never enough, and I assure you this is going to be on of your favorites.
1 ¾ cups sugar
175 g butter, softened
4 eggs
2 tsp vanilla essence
2 cups desiccated coconut
2 ½ cups self-raising flour,  sifted
1 cup milk
4 passionfruit, pulp
+ 3 extra passionfruit for syrup
1/2 cup icing sugar
Preheat oven to 160°C.
Grease cake tin with butter.
Combine coconut and flour together in a bowl set aside.
In a large bowl beat sugar and butter on medium speed until light and creamy.
Beat in eggs one at a time. Add in vanilla.
Fold half of the flour & coconut  into mixture, add the milk and passionfruit pulp combine.
Fold the remaining flour mix.
Pour mixture into prepared tin and smooth top. Bake until a inserted skewer comes out clean. (About 55min) Cool in tin.
Combine remaining pulp with sifted icing sugar, mix well.
Dust cake with icing sugar, pour syrup over and serve. ENJOY.

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