Step 5 - Slice each cake in half horizontally. Place one on a serving plate and spread some buttercream on top. Then top with some passion fruit curd. Repeat with other layers and then spread buttercream around the cake. Press flaked coconut against butter cream. Store in fridge. Use about 75ml mixture for each crepe, and fry in melted butter. Cook until light golden, flipping them once. The following list is just some of my favourite other passion fruit cakes (there are actually more!):

So tell me Dear Reader, is there a flavour you're crazy about? Do you make cakes for people's birthdays?Now take the molds and pour boiled milk till each molds fill half. Place the molds into the refrigerator for an hour to set bottom layer properly. You just make the crust in your food processor or Vitamix and it’s full of macadamia nuts, cashews, unsweetened shredded coconut, almond flour, coconut oil and a touch of maple syrup. Once you press the crust into the bottom of your pan, there is no need to clean out your food processor or blender to make the filling. Don’t you just love when recipes require minimum cleanup?! Combine the coconut cream, freshly grated coconut, icing sugar and vanilla essence in a bowl and whisk for a few minutes. Refrigerate until you are ready to serve the pies. Strain the soup through a sieve into another saucepan. Discard all solids. Add the sliced mushrooms, lime juice, fish sauce and some water – you want the soup to be light, but still creamy. Bring the soup up to a light simmer again to cook the mushrooms slightly. Do not boil. Season to taste and serve immediately with the coriander leaves, a slice of chilli, extra lime and thinly sliced lime leaves.

Mix the coconut and panko with about half the lime zest in a bowl. Lightly beat the egg with the water and a pinch of salt in a separate bowl. Put the flour in a third bowl.

If you love these two flavours as much as I do then please make this cake with the understanding that even the plainest version sans passionfruit curd and passionfruit buttercream is still absolutely delicious. This cake does not rely on the frosting or curd to make it soft or moist. Even if you halved the recipe and just baked a plain loaf tin cake this is absolutely worth making. The coconut gives this cake a wonderful delicate crispy layer on the outside while inside is all soft, buttery passion fruit cake. Whisk the egg whites until you get stiff peaks. Meanwhile in a small frying pan, toast the coconut until it just starts to turn golden. Remove from the pan as soon as it does as it will keep cooking and easily burns in a hot pan

Options: If you don't have passion fruit this can easily be replaced with lemons, limes or oranges! I love with using passionfruit because it’s a bit tart – but also sweet and makes the seeds add a fun crunch. If you want to remove the panna cotta into the plate, just dip the chilled panna cotta molds into the hot water for 4-5 seconds and then turn it into the plate and serve. I try to avoid using the oven as much as possible in the summer because it just gets WAYYYY too hot in my apartment. No-bake desserts are perfect plus they are refreshing and can be prepared ahead of time. I made this passion fruit cake for Nina's birthday. Every year we bake each other cakes. I asked her what flavour of cake she wanted and she simply said passion fruit. She also wanted a sloth cake so I asked her if she would mind if I made the frosting chocolate but she said that she doesn't like passionfruit and chocolate together. I thought of colouring the frosting brown but keeping it vanilla but you know what? I couldn't do it. I was in the middle of a lot of work and making novelty cakes is hard. "I'll make you one next year!"

9 comments on “Passionfruit Coconut Panna Cotta”

Really, it would be a shame not to give it a try. And you may like my passionfruit gin and tonic too – it’s another fresh and zesty passionfruit libation. Ingredients Notes Score the kohlrabi with a sharp paring knife and lightly oil and season. Place on a roasting try, spread a generous layer of sambal evenly on top of the kohlrabi and bake for 15-20 minutes at 180C/350F/gas mark 4 until the kohlrabi is just tender. If the sambal looks as though it may begin to burn, cover with foil. Remove from the oven and serve immediately with seasonal greens such as wild garlic. Now take the molds from refrigerator which we already prepared and placed inside to set the bottom layer, pour passion fruit milk mixture over it slowly with spoon and make another layer, place those molds again into the refrigerator to set properly for 4-5hrs. Pour the batter into the moulds and bake for 15-20 minutes, until a skewer comes out clean. Leave to cool completely before serving.

Now pour in the remaining half of the butter and buttermilk, and sift in the rest of the flour along with the baking powder and salt. Stir through in the same way. The crust. I’m pretty much obsessed with this macadamia + cashew + coconut combination at the moment. Seriously, this life right now.

The super sweet nature of the meringue roulade can sometimes be a little too sweet so a sharp, tangy filling fits perfectly. I adore passion fruit and knew they marry so well with coconut. I like to toast coconut slightly in baking for a more mellow taste - I also use a desiccated coconut from the world foods aisle as the flakes are finer. Once you hit 40, desiccated coconut is no friend of the gaps in your teeth! First make the sorbet syrup by bringing the ingredients to the boil, simmering for 3 minutes, then allowing to cool. Refrigerate until needed. For the praline, place the sugar in a pan over a low heat and leave until all the sugar crystals have completely dissolved. Continue to cook until the liquid has turned a rich brown colour. Add the butter – carefully, as it may spit out at you – wait 10 seconds, then stir it in.