Coconut, Lime And Malibu Pound Cake With Passion Fruit Curd

In times of a pandemic, one can only dream of the warm breeze of the tropics, the roaring heat on your skin and the refreshing splash of ocean (but not the humidity though). The easiest way to transport oneself to the powder beaches and azure waters is to conjure up the flavours of the all-mighty coconut. Laced with the notes of lime, tonka bean, rum and passion fruit, you will be dreaming in no time at all.


  • 240 grams Cake flour
  • 6 grams Baking powder
  • 1/2 teaspoon Kosher salt
  • 240 grams Coconut milk
  • 4 Eggs
  • 56 grams Coconut oil - cold pressed extra virgin
  • 180 grams Caster sugar
  • 1/2 teaspoon Tonka bean - grated
  • 2 teaspoons Malibu rum
  • 85 grams Unsweetened shredded coconut
  • 2 Lime zest
  • 1 Lime juice
  • 80 grams Still water
  • 28 grams Caster sugar
  • 16 grams Malibu rum
  • 1/2 Lime juice
  • 300 grams Passion fruit
  • 1 Lemon
  • 2 Large eggs
  • 80 grams Caster sugar
  • 180 grams Unsalted butter


  1. 1. Preheat the oven to 170C. Grease and flour a 9-inch loaf pan - you can use coconut oil.
  2. 2. Sift flour, baking powder and salt together, whisking it for about a minute. This is to introduce air, making the cake fluffy after.
  3. 3. In a medium saucepan, heat coconut milk, coconut oil and lime juice over medium heat until the mixture is hot but not boiling. Remove from heat and let it cool slightly.
  4. 4. Using your fingers, rub the zest of the limes with sugar. The crystals will moist up and the intoxicating perfume of citrus will fill the kitchen. Let it sit and infuse about 2 to 5 minutes.
  5. 5. With a stand mixer with a whisk attachment, beat the eggs with the infused sugar at medium-high speed until pale and fluffy. It will double in size, about 3 to 4 minutes. Beat in the grated tonka bean and malibu rum, about a minute.
  6. 6. Reduce the speed to low and add the dry ingredients, scraping the sides of the bowl down as needed. Stop mixing the moment you don't see any flour.
  7. 7. Keeping the mixer on low, add shredded coconut and then, slowly stream in the coconut milk and oil mixture. Continue mixing until smooth. Use a rubber spatula to give the batter a few turns gently, just to make sure everything is incorporated.
  8. 8. Pour the batter into the prepared cake pan, shaking it back and forth to even it out. Bake on the middle rack for about 60 to 65 minutes, or until golden brown. Use a cake tester or a toothpick to check for doneness. Transfer to a wire rack and allow it to cool in its pan for 10 minutes before unmolding.
  9. 9. While the cake is baking, make the syrup. Simply boil sugar and water in a small saucepan over medium-high heat. Remove from heat once it starts to boil. Stir in the rum and lime juice completely and set aside to cool.
  10. 10. When you have unmold the cake, apply the syrup on all sides of the cake with a pastry brush. It might seem a lot, but it will keep the cake moist for longer. Continue to cool for another hour.
  11. 11. Make the passion fruit curd - this makes about 500g. Peel and pit the passion fruit. Using a blender or food processor, blitz just to loosen up the seeds and then, strain into a bowl. You will get about 10ml of juice. In a mixing bowl, mix the eggs, sugar and passion fruit and 2 teaspoons of lemon juice. Cook the mixture over a bain marie, constantly whisky, until the cream thickens or coats the back of the spoon. Remove from heat and let it cool down to 55C, then add the butter cubes and constantly whisk for about 10 minutes. You can use an electric mixer if you want. Leave to cool or refrigerate it until needed.
  12. 12. To serve, simply slice and drizzle some passion fruit curd over. Margarita is optional.


Make sure all ingredients are at room temperature.


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