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Flavorful Passionfruit Coconut Sheet Cake Easy Tropical Glaze Recipe

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A moist and tender tropical sheet cake featuring passionfruit juice in the batter and a tangy coconut glaze, perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 3 large eggs, room temperature
  • ¾ cup (180 ml) passionfruit juice or pulp
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (80 grams) shredded sweetened coconut
  • 2 cups (240 grams) powdered sugar
  • ⅓ cup (80 ml) full-fat coconut milk
  • 2 tablespoons fresh lime juice
  • ½ teaspoon vanilla extract
  • Shredded toasted coconut (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×13 inch sheet pan well. Line with parchment paper if desired.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, beat softened butter with granulated sugar until pale and fluffy, about 3-4 minutes on medium speed.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. Add dry ingredients in three parts, alternating with buttermilk and passionfruit juice, starting and ending with dry ingredients. Mix on low speed just until combined.
  6. Gently fold in shredded sweetened coconut with a spatula.
  7. Pour batter evenly into prepared pan and smooth the surface. Tap pan gently to release air bubbles.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cake completely on a wire rack, about 1 hour.
  10. Whisk together powdered sugar, coconut milk, lime juice, and vanilla extract until smooth. Adjust thickness as needed.
  11. Pour glaze evenly over cooled cake and spread gently. Sprinkle toasted shredded coconut on top if desired.

Notes

Cream butter and sugar thoroughly for a light, fluffy cake. Fold in shredded coconut gently to avoid toughening the batter. Ensure cake is completely cooled before glazing to prevent glaze from running off. Toast shredded coconut in a dry skillet over medium heat for 3-5 minutes for garnish. Cake can be made a day ahead and glazed before serving for best flavor.

Nutrition

Keywords: passionfruit cake, coconut cake, tropical dessert, sheet cake, summer dessert, passionfruit glaze, coconut glaze

Find it online: https://bitematrix.com/flavorful-passionfruit-coconut-sheet-cake-easy-tropical-glaze-recipe/