Home Family Matters Recipes Coconut and Granadilla Cake

Coconut and Granadilla Cake


A Refreshing Cake Perfect for Summer


5 eggs

¾ cup castor sugar

1 tsp lime/lemon zest

1 cup flour

1 tsp baking powder

125g melted butter


Line a 9 by 13 inch rectangular pan with baking paper.

Whisk the eggs, sugar and zest in a mixer till thick and pale.

Sift the flour and baking powder together. Fold into the egg mixture.

Fold in the melted butter.

Pour into the prepared pan and smoothen out the batter.

Bake on 180 degrees celcius for approximately 25 minutes.

While the cake is baking make the syrup.


1 cup coconut milk

170g granadilla pulp, strained to remove the seeds

½ cup condensed milk

1/3 cup water

Combine the syrup ingredients in a saucepan and bring to boil.

When the cake is done, remove from the oven and poke holes in the hot cake with a skewer.

Pour the warm syrup over the hot cake. Leave to cool.


2 cup fresh cream

4 Tbsp icing sugar

Whisk till thick. Spread over the cake.

Decorate with more granadilla pulp and zest.