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.
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.