Serves 8

This lemon and coconut syrup cake with mango, pineapple and passionfruit can be made a day ahead. We used a 28cm star-shaped cake pan (from ). Any 7-cup capacity cake pan could be used instead. Cooking times may vary.

What you will need

  • 1 large mango, peeled, thinly sliced
  • ½ large pineapple, peeled, thinly sliced
  • Pulp of 4 passionfruit
  • Double cream, to serve


  • 165g butter, softened
  • 2/3 cup (140g) caster sugar
  • 1 tsp finely grated lemon rind
  • 2 eggs, separated
  • 2/3 cup (70g) desiccated coconut
  • 1 cup (150g) self-raising flour, sifted
  • 2/3 cup (160ml) buttermilk


  • 2 lemons, 1 zested
  • 1 ½ cups (330g) sugar
  • ¾ cup (185ml) water

Beat, whisk, spoon, & bake

To make the cake, preheat oven to 180°C. Grease cake pan and line base with baking paper. Use an electric mixer to beat butter, sugar and lemon rind until pale and creamy. Add egg yolks, one at a time, beating well between each addition. Stir in coconut, flour and buttermilk in 2 batches. Use electric mixer to whisk egg whites until soft peaks form. Use a metal spoon to gently fold into cake mixture in 2 batches. Spoon mixture into prepared pan and smooth the surface. Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean.

Making syrup

For syrup, squeeze lemons to make ¼ cup of juice. Combine sugar, water, lemon rind and juice in a saucepan over medium heat. Cook, stirring, for 1 minute or until sugar dissolves. Cook, without stirring, for 3 minutes or until syrup thickens a little. Reserve ¼ cup (60ml) syrup; pour remainder over hot cake. Cool in pan.

Combine & serve

Combine mango, pineapple and passionfruit with reserved syrup in a medium bowl. Serve with slices of cake and double cream.