For the filling
175g/6oz Cream Cheese or Mascarpone
200ml/7fl.oz. Crème Fraîche
1 tbsp Caster Sugar
4 Passion Fruit
1. Preheat the oven
to 180C, 350F, Gas Mark 4 and grease and line 2 x 17.5cm/7 inch round sandwich
tins with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until pale and
3. Gradually add the eggs, a little at a time, beating well between each
addition. Don’t worry if the mixture starts to curdle, just add a spoonful of
the flour and carry on.
4. . Fold in the coconut and flour and mix well. Divide the mixture between the
prepared cake tins and bake in the centre of the oven for 25 minutes. try not to
open the oven door before 20 minutes cooking time.
5. Remove the cakes from the oven and allow to cool for 5 minutes before turning
onto a wire rack. Carefully peel off the paper and allow to cool completely.
6. Place the cream cheese, crème fraîche and sugar in a mixing bowl and beat
until well blended. Set aside.
7. Cut each passion fruits in half and scoop the seeds and pulp out into a bowl.
8. Once the cakes are completely cold place one on a serving platter, spread the
cheese filling evenly over the top, making sure you take it completely to the
edges of the cake.
9. Top with the passion fruit pulp, once again allowing it to go right to the
edges, then place the other cake on top and sprinkle with icing sugar.
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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.