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Introduction
We first ate this cake when we were having lunch at our local, Bondi’s Lox Stock and Barrel. After we’d demolished a few pastrami sandwiches, co-owner andchef Neil Gottheiner kindly sent out a piece of this super-delicious coconut cake with a tart passionfruit icing. He then shared the recipe with us and, given its incredible crumb and cakey texture, we could not believe it was flourless — it surprised us all.
We first ate this cake when we were having lunch at our local, Bondi’s Lox Stock and Barrel. After we’d demolished a few pastrami sandwiches, co-owner andchef Neil Gottheiner kindly sent out a piece of this super-delicious coconut cake with a tart passionfruit icing. He then shared the recipe with us and, given its incredible crumb and cakey texture, we could not believe it was flourless — it surprised us all.
As featured in
Now For Something Sweet
Ingredients
Serves: about 16
MetricCups
For the cake:
- 170 grams unsalted butter - at room temperature (chopped)
- 270 grams caster sugar
- 1 teaspoon vanilla extract
- 5 eggs
- 150 grams desiccated coconut
- 350 grams ground almonds
- 1 x 20ml tablespoon (4 teaspoons) baking powder
For the passionfruit icing:
- 500 grams icing sugar
- 15 grams unsalted butter (melted)
- 50 millilitres lemon juice
- 40 grams passionfruit pulp (1-2 passionfruits)
- 1 pinch of salt
For the cake:
- 6 ounces unsalted butter - at room temperature (chopped)
- scant 1¼ cups superfine sugar
- 1 teaspoon vanilla extract
- 5 eggs
- 1¾ cups unsweetened shredded coconut
- 3½ cups almond meal
- 1 x 20ml tablespoon (4 teaspoons) baking powder
For the passionfruit icing:
- 3 cups plus 6 teaspoons confectioners' sugar
- ½ ounce unsalted butter (melted)
- 2½ tablespoons lemon juice
- 1½ ounces passionfruit pulp (1-2 passionfruits)
- 1 pinch of salt
Method
Coconut and Passionfruit Slab Cake is a guest recipe by Monday Morning Cooking Club so we are not able to answer questions regarding this recipe
- Preheat the oven to 170°C (340°F/Gas 3). Line a 32 x 22 cm (12½ x 8½ inch) rectangular tin (see note). Beat the butter, caster sugar and vanilla together until pale and creamy. Add the eggs one at a time, beating well after each addition.
- In a separate large bowl, combine the coconut, ground almonds and baking powder. Using a whisk, stir well to combine. Add the dry ingredients to the butter mixture and beat until well combined.
- Pour the batter into the prepared tin and smooth the top. Bake for 28 minutes, then reduce the temperature to 160°C (325°F/Gas 3) and bake for an additional 4 minutes or until the top is golden brown and a skewer inserted into the centre comes out clean. Allow to cool completely before icing.
- To make the icing, mix (by hand or using an electric mixer) the icing sugar with the melted butter in a medium bowl. Add the lemon juice and stir through — the icing will still be powdery — and then the passionfruit pulp and stir until smooth. Ice the cake and allow the icing to set.
Note — This also works well in a 23 cm (9 inch) round springform tin. Cook for 30 minutes at 170°C (340°F/Gas 3) then turn the oven down to 160°C (325°F/Gas 3) and cook for 15 minutes.
- Preheat the oven to 170°C (340°F/Gas 3). Line a 32 x 22 cm (12½ x 8½ inch) rectangular tin (see note). Beat the butter, superfine sugar and vanilla together until pale and creamy. Add the eggs one at a time, beating well after each addition.
- In a separate large bowl, combine the coconut, almond meal and baking powder. Using a whisk, stir well to combine. Add the dry ingredients to the butter mixture and beat until well combined.
- Pour the batter into the prepared tin and smooth the top. Bake for 28 minutes, then reduce the temperature to 160°C (325°F/Gas 3) and bake for an additional 4 minutes or until the top is golden brown and a skewer inserted into the centre comes out clean. Allow to cool completely before icing.
- To make the icing, mix (by hand or using an electric mixer) the confectioners' sugar with the melted butter in a medium bowl. Add the lemon juice and stir through — the icing will still be powdery — and then the passionfruit pulp and stir until smooth. Ice the cake and allow the icing to set.
Note — This also works well in a 23 cm (9 inch) round springform tin. Cook for 30 minutes at 170°C (340°F/Gas 3) then turn the oven down to 160°C (325°F/Gas 3) and cook for 15 minutes.
Try This Tip
Baking Ingredients At Room Temperature
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Tell us what you think
What 3 Others have said
- Posted by ErinV on 29th November 2022
The batter was very dry and stiff - like a cookie dough - so I added one more egg (mine were medium) and half a cup of yoghurt. I also replaced the lemon juice in the frosting with the zest and juice of a lime, which seemed a better fit for the other ingredients. It came out wonderfully; tender and tangy. I'll certainly make it again.
- Posted by sheenapaul on 28th November 2022
It was amazingly tasty! I glazed it with blueberries
- Posted by Odelle on 26th November 2022
A wonderful rich decant almond and coconut cake that everyone can enjoy as part of afternoon tea or for any occasion I'm sure that you'll love it as much as I do!Enjoy
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