Friday, October 22, 2010

coconut passionfruit cupcakes


Recipe modified from Veg Web

Here is the first layer for the wedding cake I'm going to make for my friends. I'm very excited and honoured to be giving such a personal gift. Its not without its stress but I'm feeling confident I can make something that’s presentable and professional looking. I've been watching bajillions on you tube videos. Planning on making the coconut passionfruit cake the bottom layer and gluten free blackforest cake the top. This cake was super light and fluffy, tangy with the creaminess of the coconut cream (and the crunchy top from the raw sugar) I actually surprised myself at how delicious this is.

1 1/2 cup flour
1 cup sugar
1/2 cup flaked coconut
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut milk
2 tbsp passionfruit syrup
1/3 cup of light flavoured oil
1 teaspoon vanilla extract
1 teaspoon white vinegar

Extra passionfruit syrup and 1 can of prepared whipped coconut cream .

1. Preheat oven to 180 degrees.

2. In a large bowl mix together the dry ingredients. In a seperate bowl mix all wet ingredients, minus the vinegar. Combine wet and dry ingredients until the batter is smooth then stir through the vinegar.

3. Pour batter into cupcake liners (about 3/4 of the way up) and bake for 25-30 minutes or until a skewer inserted into the middle comes out clean.

4. With a teaspoon, scoop out a bit of the cake on each cupcake and put a teaspoon of passionfruit syrup then a tablespoon of coconut cream. Garnish with flaked coconut (or for extra points fresh coconut!).


  1. Oh wow, it looks and sounds delicious!
    Cant wait to see how you go with the wedding cake :)


  2. Sounds Yum!!! Good luck with the wedding cake!


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