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Passionfruit, Raspberry & Coconut Cake

Recipe by The Brick Kitchen

Turn to The Brick Kitchen's 'Sourced and Seasoned' Passionfruit, Raspberry, and Coconut Cake recipe for the perfect end-of-summer treat.

  • 200g butter, melted
  • 4 eggs
  • 1/2 tsp vanilla essence
  • pulp of 2 passionfruit, broken up (or 1 large)
  • zest of 1 lemon
  • 250g caster sugar
  • 70g desiccated coconut
  • 1/2 teaspoon baking powder
  • 180g ground almonds
  • 1/4 teaspoon salt
  • 80g plain flour
  • 1 1/2 cups raspberries, fresh or frozen
  • 115g room temp butter
  • 1 2/3 cup sifted icing sugar
  • 115g cream cheese, room temp (philadelphia block)
  • 1/2 tsp vanilla
  • zest of 1/2 lemon
  1. Preheat oven to 180°C, and grease and line a 22-23cm springform cake tin with baking paper.
  2. Whisk together melted butter, eggs, vanilla and passionfruit to fully combine.
  3. In a separate bowl, combine the dry ingredients except raspberries.
  4. Fold into the butter and egg mix.
  5. Spread half the batter into the tin. Top with half the raspberries and repeat with remaining batter/raspberries.
  6. Bake for 45min – 1hr or until a skewer inserted comes out just clean. Cool.

Cream Cheese Frosting

  1. Beat butter until pale and creamy. Add icing sugar and beat to combine. Add one cube of cream cheese at a time until fully combined. Add 1/2 tsp vanilla + zest of 1/2 lemon.
  2. Spoon over cake and spread to the edges. Refrigerate to firm up a little if it’s a hot day. Decorate with raspberries, coconut & passionfruit pulp.