Coconut passion fruit sheet cake

This coconut passion fruit sheet cake with Raffaello topping makes holidaymakers’ hearts beat faster with the first bite and their eyes closed

INGREDIENTS

IMPORTANT: DOUBLE THE INGREDIENTS FOR A WHOLE OVEN TRAY!
CAKE
200 g soft butter
200g sugar​
4 eggs size M

150 ml natural yogurt
½ lemon
220g flour​
50 g cornstarch
1 pkg baking powder
100 g desiccated coconut

pinch of salt
CREAM
250 g passion fruit or orange jam
4 tbsp water
400 g natural double cream cheese
200g mascarpone​

150g powdered sugar
300 ml coconut milk
3 sheets of gelatin
300 ml whipped cream

DECORATION
2 passion fruits
40 g coconut chips
20 g desiccated coconut
10 Raffaello

THAT’S HOW IT’S DONE

Preheat oven to 180°C top/bottom heat.
For the batter, beat the butter and sugar until light and creamy. Add eggs little by little. Add yoghurt, juice and zest of the lemon. Mix the flour with cornstarch, baking powder, desiccated coconut and salt and add to the wet ingredients. Mix everything briefly to

form a homogeneous dough and place on a 25 x 35 cm tray lined with baking paper. Spread evenly and bake in the oven for 15 minutes. Then place a piece of aluminum foil on the cake and bake for another 15 minutes – this way the cake doesn’t burn and is still cooked. Finally, let the cake cool completely.

For the cream, mix the cream cheese with mascarpone, powdered sugar and a pinch of salt briefly (!) by hand to form a homogeneous cream. Add coconut milk and stir in. Soak gelatine in cold water for 5 minutes.

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