Passionfruit teacake

This light and summery tea cake is topped with a sweet and fruity icing. With an added swirl of coconut and passionfruit through the centre, it's a real treat for lovers of the fruit.

  • 1 hr 15 mins cooking
  • Serves 8
  • Print
Passionfruit teacake


  • 80 g butter
  • 1 teaspoon vanilla extract
  • ⅔ cup (150g) (caster sugar
  • 1 egg
  • 1 cup (!50g) self-raising flour
  • ½ cup (140g) Greek-style yoghurt
  • 1 tablespoon finely grated lime rind
  • 2 tablespoons desiccated coconut
  • ¼ cup passionfruit pulp
Passionfruit icing
  • ½ cup (80g) icing sugar
  • 2 tablespoons passinfruit pulp


  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease a 10cm x 24cm loaf pan (inside top measurement); line base and long sides with baking paper, extending the paper 5cm over sides.
  • 2
    Beat butter, vanilla, sugar and egg in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour, yoghurt and rind.
  • 3
    Spread half the mixture into prepared pan; sprinkle with coconut and spoon over passionfruit pulp. Drop spoonfuls of the remaining batter on top; smooth top.
  • 4
    Bake for about 45 minutes or until skewer inserted into centre of cake comes out clean. Stand cake in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.
  • 5
    Sift icing sugar into a small bowl; stir in passionfruit until smooth.
  • 6
    Drizzle the cooled loaf with the passionfruit icing.


Suitable to freeze without icing. Not suitable to microwave.

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