PASSIONFRUIT
& COCONUT
CAKES
MAKES 20
4 eggs
200 g caster sugar
115 g unsalted butter
220 ml canned coconut milk
250 g plain flour
2 tsp baking powder
1 tsp salt
100 g shredded coconut
1 cup passionfruit curd (see
recipe on page 74)
Preheat oven to 180°C and line
20 muffin holes with paper cases.
Combine eggs and sugar in a
large bowl and place over a
saucepan of gently simmering
water. Whisk mixture for 3
minutes until warm to the touch
and starting to foam up.
Remove bowl from pan, place
on a tea towel and immediately
beat with an electric mixer on
high for 8 minutes, until very
pale and tripled in volume.
Gently heat butter and coconut
milk until butter is melted.
Sift a third of the dry
ingredients (flour, baking
powder and salt) into egg
mixture and fold in. Pour in
half the coconut milk mixture
and stir to combine. Repeat
with remaining flour and milk,
ending with flour mixture.
Add shredded coconut
to batter and gently fold
to combine.
Spoon batter into paper
cases and bake until golden,
approximately 12 minutes.
Remove from pan and cool
completely on a wire rack.
Top with a dollop of cooled
passionfruit curd to serve.