Chic Cuisine: Lemon, Passion Fruit and Coconut Cake

This cake is the epitome of Spring. The sponge is delicate and light while the flavours of lemon and passion fruit just explode in the mouth. I love the addition of coconut however a the passionfruit mascarpone frosting will be perfect on its own.  Obviously a home made lemon curd will be fantastic however I find the “Tesco Finest” one an excellent substitute.  A great little tip when baking is to have the eggs out of the fridge, at room temperature for at least an hour before you cook with them.

Finally, be patient with this cake – it does take a little time and effort but trust me  – it is totally worth it !


  • 6 eggs
  • 300g self raising flour
  • 300g caster sugar
  • 2 tsp  baking powder
  • 250g tub mascarpone cream cheese
  • 250ml cream
  • 250g lemon curd
  • 6 / 8 passion fruit
  • 150g dessciated coconut
  • 200g icing sugar


  1. Preheat the oven to 160⁰C. Line round cake tins with parchment paper.
  2. Weigh out flour. Add in baking powder.
  3. Using an electric whisk, beat the eggs and sugar for about 10mins until it reaches a thick and creamy consistency. This aerates the cake mixture and creates a light, fluffy texture to the cake. To know when ready, the mixture should hold a shape.
  4. Now, fold in the flour. Folding involves using a large meal spoon and very gently stirring the flour through the creamed mixture until it all disappears.
  5. Using a spatula, transfer the cake mixture to the tins and bake in the preheated oven for about 15mins.
  6. The cake will be firm to touch and move away slightly from the edges of the tin when baked. In addition to this put a skewer into the middle of the mixture, if it comes out clean it is cooked.
  7. Transfer to a wire tray to cool and remove the parchment paper.
  8. When cooled cut each cake along the centre to create not one but now two discs.
  9. To make the filling – whip the cream until it forms stiff peaks, cut the passion fruit in half – scoop out the seeds and strain through a sieve. Remove and discard the seeds. Stir the lemon curd, passion fruit juice and cream together. While the cake cools, allow the cake mixture to chill and harden slightly in either the fridge or freezer. This just makes it far easier to fill later.
  10. When ready – place a disc of sponge flat down, using a spatula or palette knife spread over the filling. Repeat until you reach the top layer. Cover and refrigerate while you make the icing.
  11. In a bowl mix together the mascarpone, icing sugar and passion fruit juice until it forms a stiff consistency.
  12. Remove the cake from the fridge and spread the icing all over the top and sides. Sprinkle coconut over the top and gently press into the sides.
  13. Transfer to a clean serving platter and enjoy.
  14. Should keep for up  to 4 days .

chic cuisineThis is Chic Cuisine. Every fortnight I post some of my delicious, tasty and economical recipes here on our very own OurKilcock.ie. Please feel free to post any questions or queries in relation to the recipes and I’ll be happy to answer them. Please use your own judgement on cooking times and measurements within reason as all of us do things a little different.

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