Passionfruit Coconut Tea Cake

12 slices
1 hr 20 min

Last Updated on March 15, 2020 by

Passionfruit Coconut Tea Cake

Make your tea time special with the sweet tart flavor of passionfruit and dried cranberries.

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This tropical flavored cake was inspired by a Donna Hay recipe, an Australian celebrity chef.

When I think tropical, the first ingredient that comes to mind for me is coconut. I remember visiting my grandmother’s birth place of Dominica and traveling through Carib Territory, where the Carib chief would get some of the workers to cut down some coconuts from the tree for us and we would drink the water and scrape out the soft coconut jelly, the best part!


The same experience brings back such wonderful memories when I think of the summer I spent in St. Lucia with my aunt and uncle when I was a teenager. The fresh coconut was the best part of the whole summer. That and the beach side stuffed crab backs is what St. Lucia means to me, despite the beautiful beaches and sailing excursions I took on that trip.

Donna Hay used orange juice to flavor the cake in the original recipe, however I didn’t have any orange juice, so instead used passionfruit juice. You can definitely tell my Caribbean heritage by me having passionfruit juice, but no o.j. in the house 🙂

This Passionfruit Coconut Tea Cake has such a bright flavor. The tart flavors of both passionfruit and the cranberries make this a well balanced tea cake, so it is not too sweet.

This tea cake makes a delicious addition to your tea time or merienda snack time!

This cake has a crusty exterior and a great crumb – perfect for dunking! Get your cup of tea or coffee ready and enjoy!

How to Make Passionfruit Coconut Tea Cake


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Passionfruit Coconut Tea Cake
Recipe details
  • 12  slices
  • Prep time: 10 Minutes Cook time: 70 Minutes Total time: 1 hr 20 min
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  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 2/3 cup sugar
  • 1/2 cup passionfruit juice
  • 1/2 cup vegetable oil
  • 1/2 teaspoon orange extract
  • 2 eggs
  • 1 cup dessicated coconut
  • 1 cup dried cranberries

Preheat oven to 350 F. Spray a loaf pan with non stick spray.
Sift the flour and baking powder into a bowl. Add sugar and stir to combine.
In a small bowl, whisk together the eggs, orange extract, oil and passionfruit juice. Add to sifted flour and mix well.
In a small bowl, toss the cranberries with the coconut.
Using a rubber spatula, fold in the cranberries and coconut until incorporated.
Transfer to prepared pan and bake for 60-70 minutes, until a tester inserted comes out clean.
Cool in pan for at least 10 minutes before removing.
  • If you don’t have passionfruit juice, you can substitute with whatever fruit juice is in your pantry.
Mireille Roc
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