Chef Louise Pickford
Coconut and Passion Fruit Cake


  1. Preheat the oven to 170°C. Brush a round 23cm (base measurement) cake pan with oil to grease. Line the base and side with non-stick baking paper.

  2. Place butter, sugar, egg, flour, coconut, baking powder and sour cream in the bowl of a food processor and process until smooth. Spoon mixture into the pan and smooth surface. Bake for 45-50 minutes or until golden and a skewer inserted into the center comes out clean. Set aside in the pan for 5 minutes to cool before turning onto a wire rack to cool completely.

  3. Meanwhile, place the extra coconut in a non-stick frying pan over medium heat and cook, stirring, for 5 minutes, or until toasted. Transfer to a plate. Set aside to cool completely.

  4. To make the passionfruit icing, strain the passionfruit pulp through a fine sieve into a bowl, gently pushing the pulp through the sieve with the back of a spoon (you will need 2 tablespoons passionfruit juice). Reserve the seeds. Place the icing sugar and butter in a bowl. Use an electric beater to beat until smooth and creamy. Gradually beat in the passionfruit juice.

  5. Place the cake on a cake stand or platter and use a palette knife to spread the icing over the top of cake.

  6. Sprinkle the coconut and reserved passionfruit seeds over the cake. Cut into slices and serve.

Virginia, United States
Barboursville Malvaxia Passito 2015

A delicious dessert wine that is densely golden and amber and transparently luscious to the eye. Creamy texture and lush on the palate. Intense bouquet of tropical fruits, including apricot, pineapple, pear, honey and almond. A firm foundation of alcohol and sugar assures long palate and shelf life.

Pairs exceptionally well with simpler or more savory desserts and fine cheeses (especially Roquefort or gorgonzola), nuts, or salty crackers. Shortbreads and almond flavors, caramel and a delectable apple tart.

Robert Parker/Wine Advocate - 93 Point Rating

50% Moscato Ottonel, 50% Vidal