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Coconut and passion fruit traybake

This coconut and passion fruit traybake is not only super easy but it really is a delicate and tasty cake. Ideal for special occasions, such as anniversaries, Mother’s day or Valentine’s day. I made it with gluten-free flour mixture and dairy-free spread so those with allergies could enjoy it too!
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 8 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup self-raising flour can be gluten-free
  • ⅔ cup caster sugar
  • ½ cup desiccated coconut
  • ⅔ cup light coconut milk
  • 2 eggs
  • 75 g butter or dairy-free spread
  • 3 small passion fruits or 2 large
  • 1 lemon zested and juiced
  • 1 Tbsp cornflour

Method
 

  1. Preheat oven to 170°C. Grease an approx. 20 cm x 25 cm ovenproof dish and line with baking paper.
  2. Melt the butter and let it cool.
  3. Sift the flour into a bowl, add the sugar and the desiccated coconut.
  4. In another bowl whisk the coconut milk, egg and butter together. Stir in the lemon zest and juice. Add this to the flour mixture and combine. Add the passion fruit pulp and stir.
  5. Transfer the batter into the prepared dish.
  6. Bake for 50 to 55 minutes or until a skewer inserted comes out clean.
  7. Transfer to a wire rack and let it cool. Cut it into squires or slices and dust with icing sugar.