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Ingredients
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Cake Ingredients
Passion Fruit Sorbet Ingredients
Method
Cake Directions
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and shredded coconut until well combined.
- 3
Cream Butter and Sugar
In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
- 4
Add Eggs
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Start and end with the dry ingredients, mixing until just combined.
- 6
Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Passion Fruit Sorbet Directions
- 8
Prepare the Passion Fruits
Cut the passion fruits in half and scoop out the pulp into a bowl, discarding the shells.
- 9
Make Sugar Syrup
In a small saucepan, combine the water and granulated sugar. Heat over medium heat until the sugar dissolves completely. Allow to cool.
- 10
Blend the Mixture
In a blender, combine the passion fruit pulp, cooled sugar syrup, and lemon juice. Blend until smooth.
- 11
Freeze the Sorbet
Pour the mixture into a shallow dish and freeze for at least 4 hours, stirring every hour to break up ice crystals.
- 12
Serve
Scoop the sorbet into bowls and serve alongside the coconut cake for a refreshing dessert experience.