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 Inject
a little passion into teatime with this recipe for coconut
and passion fruit cake from David Baker, pastry chef
at Norwich City Football Club.
coconut and passion fruit cake
This takes me back to 1987 at the Inter
Continental, Hyde Park Corner, London, where it was
one of the afternoon tea favourites.
I’d say it’s a real family cake – very
moist, not too sweet, but with a really intense coconut
flavour.
It keeps well in the fridge and is fine to freeze. In
fact, it’s so easy to make it’s a great recipe
for involving the kids – if my daughters can make
it then so can you.
You will find passion fruit in the exotic fruit section
of most supermarkets – it’s a bumpy, round
brown fruit, usually smaller than a golf ball. It’s
really easy to prepare, just cut in half and scoop out
the inside.
Cake
250g (9oz) butter
250g (9oz) caster sugar
4 eggs
180g (6oz) desiccated coconut
90g (3½oz) soft plain flour
Mix the ingredients
Cream the butter and sugar. Slowly add the eggs. Fold
in the coconut and sieved flour, mix well. Put into
a greased and lined eight-inch cake tin.
Bake the cake
Bake on the middle oven shelf at 180C/350F/Gas 4 for
45 minutes to one hour. Beware of oven hot spots –
you may have to turn the cake during cooking to avoid
uneven colouring.
Allow to cool
Allow to cool completely (if you have time, leave it
in the fridge overnight before decorating).
Topping/filling
200g (7oz) cream cheese
100g (4oz) double cream
50g (2oz) crème fraîche
30g (1½oz) caster sugar
4 passion fruit
Whip the ingredients
Place all the ingredients in a bowl and whip until thick
and smooth – simple.
Cut the cake
To finish, cut the cake into three layers, fill and
sandwich back together. Coat the top and sides of the
cake with the remaining topping. Coat evenly with coconut
– I find the easiest way is to hold the cake in
one hand and throw handfuls of coconut over with the
other until it is evenly coated (the kids love this
bit!). Enjoy.
David Baker is pastry chef at Norwich City Football
Club, serving Delia’s City Brasserie, matchdays
and private functions.
Telephone 01603 218704.
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