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Flavorful Passionfruit Coconut Sheet Cake Recipe with Easy Tropical Glaze

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A moist and tangy tropical sheet cake featuring passionfruit and coconut, topped with a luscious passionfruit-coconut glaze that infuses every bite with bright, exotic flavors.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup (80g) unsweetened shredded coconut
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • ¾ cup (180ml) passionfruit pulp, fresh or canned
  • ½ cup (120ml) whole milk
  • ½ cup (120ml) passionfruit pulp (for glaze)
  • ¼ cup (60ml) full-fat coconut milk
  • 1 cup (120g) powdered sugar
  • 1 tbsp fresh lime juice
  • ¼ cup (20g) toasted shredded coconut (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray and lightly dust with flour.
  2. In a medium bowl, sift together flour, baking powder, and salt. Stir in shredded coconut and set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Gradually add the flour mixture in three parts, alternating with milk and passionfruit pulp, starting and ending with the flour mixture. Mix gently after each addition.
  6. Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Tent with foil if edges brown too quickly.
  7. While baking, whisk together passionfruit pulp, coconut milk, powdered sugar, and lime juice until smooth for the glaze.
  8. When cake is warm, poke holes all over with a skewer or fork. Slowly pour glaze over cake, allowing it to soak in.
  9. Cool cake completely on a wire rack. Sprinkle toasted shredded coconut on top before serving.

Notes

Use full-fat coconut milk for the glaze to achieve a creamy texture. Avoid overmixing the batter to keep the cake tender. Pour glaze while cake is still warm for best absorption. Toast shredded coconut carefully to avoid burning. For gluten-free, substitute flour with a 1:1 gluten-free baking blend and consider adding an extra egg for structure. Vegan adaptations include flax eggs and coconut yogurt or vegan butter.

Nutrition

Keywords: passionfruit cake, coconut cake, tropical dessert, sheet cake, passionfruit glaze, easy cake recipe, tropical glaze, moist cake

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