I had great visions for this coconut cake. As a crepe. I failed to take into account the not so small fact that coconut flour absorbs liquid more than regular flour making the batter too thick to work as a thin crepe. Undeterred by this fact I went on to try turn it into a pancake (awful) and then a waffle (better but not great). After three failed attempts I was about to throw out the batter when I was told that cooked, it actually tastes nice, and why not try bake it. So, in went baking powder and some maple syrup and 30 minutes later out came a cake.


While it looks like a sheet cake, the texture is different, thanks to the aforementioned coconut flour. It’s lighter and moister (or softer if you prefer).  I topped it with a Coconut Passion Fruit Curd, a recipe I adapted from Minimalist Baker that uses zero oils or eggs to create a luscious and thick vegan friendly curd. I swapped out her lemon juice and zest for granadilla pulp and corn-starch for the arrowroot. Alternatively, you can make a chocolate ganache.



With that intro, behold a coconut cake that was never meant to be or be shared.


Coconut Cake with Coconut Passion Fruit Curd



Coconut Cake with Coconut Passion Fruit Curd

This coconut cake is a light and moist cake that has no grains, gluten, nuts or refined sugar. It's topped with a generous serving of Vegan Granadilla Curd for the perfect dessert.
Course: Desserts
Dietary: Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, Vegetarian, Wheat Free
Servings: 1 cake


Coconut Cake

  • 3 C light coconut milk
  • 5 eggs
  • 1/4 C maple syrup
  • 1 tsp vanilla extract
  • 1 C coconut flour
  • 2 tsp baking powder
  • 1/4 tsp Salt

Granadilla Curd

  • 1 400 ml can coconut cream
  • 1/2 C granadilla pulp about 6 granadillas
  • 2 tbsp corn starch
  • 2 tbsp maple syrup


Coconut Cake

  • Preheat oven to 180 and line a 20x20 cm baking tin with baking paper.
  • Combine wet ingredients in a medium mixing bowl and whisk until combined.
  • Add dry ingredients and whisk until just combined
  • Pour batter into pre-prepared baking tin and bake for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from oven and allow to cool before topping with the curd
  • Once cool, top cake with curd and serve.

Granadilla Curd

  • Whisk together passion fruit pulp and corn-starch in a small pot.
  • Add in the coconut cream and maple syrup and whisk until combined
  • Heat over a low flame until it stars bubbling, whisking often. Keep mixing it until the curd is thick about 5 minutes. Minimalist Baker suggested using a rubber spatula to mix the curd while it’s cooking – this helps make sure nothing sticks to the pan.
  • Let cool for 15 minutes and then pour into a bowl or jar and cover with gladwrap.
  • Refrigerate it and when your ready to use it, stir it to smooth out any lumps.


Store the cake, covered, in the fridge for up to 5 days.

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