Coconut cake with passion fruit and mango
It's time for a weekend treat, because a healthy diet is all about balance! Donal has the perfect example of a light and fresh cake to try this weekend. Gluten and dairy free and packed full of fresh fruit, his coconut cake with passion fruit and mango will brighten even the dreariest of weather this weekend!
Serves: 4 - 6
Ingredients
For the coconut cake
3 large eggs150g caster sugar100g dairy-free sunflower spread, at room temperature, plus extra for greasing100g desiccated coconutJuice of 1 orange50g gluten-free flour, plus extra for dusting1 tbsp gluten-free baking powder
For the passion fruit frosting
100g dairy-free sunflower spread200g icing sugar, siftedGenerous pinch of sea salt flakes½ tsp vanilla extract2-3 passion fruits, halved, pulp scooped out and sieved to remove the seeds
To decorate
1 large firm ripe mango, peeled, and cut into thin slices1 passion fruit, halved1 heaped tbsp. lightly toasted coconut curls (optional)
Method
Preheat the oven to 180oc (160oc fan). Lightly grease a 20cm square non-stick baking tin and then lightly dust with flour or lime with parchment paper.
Beat the eggs and sugar together in a large bowl with a hand-held electric mixer until light and fluffy. Add the sunflower spread, desiccated coconut and orange juice and beat again until well mixed.
Sift the flour and baking powder into another bowl and then fold into the egg mixture, using a large metal spoon. Transfer to the prepared baking tin and bake for about 20 minutes, or until well-risen and golden brown and a thin metal skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Meanwhile make the passion fruit frosting. Place the sunflower spread in a free-standing mixer. Add half the icing sugar and mix for 1-2 minutes to combine. Switch off the machine, scrape down the sides of the bowl with a spatula and add the salt and vanilla extract. Switch back on again, add the rest of the icing sugar and mix until combined. Drizzle in enough of the sieved passion fruit purée to make a nice smooth frosting, scraping down the sides again with the spatula if necessary. Cover with cling film and chill until needed.
To serve, spread the passion fruit frosting over the cake with a spatula and then arrange the mango slices on top. Spoon over the passion fruit pulp and scatter with the lightly toasted coconut curls, if using.
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