Caramel passion fruit cake
Per serving
Exotic take on a classic caramel cake, this dessert with passion fruit on a shortbread base with toasted coconut – a true delight, perfect for bakery sales and coffee mornings
Ingredients
16 serv.Step-by-step instructions
- 1
Preheat the oven to 180°C/160°C fan/convection or gas 4 and grease a 23 × 23 cm brownie pan. First make the shortbread by mixing the flour and coconut in a bowl, then rub in the butter with your fingers until the mixture resembles crumbs. Add the sugar, then bring the dough together with your hands. Press into the pan, pricking the top with a fork. Bake for 15‑18 min until light golden and crisp.
- 2
For the caramel, place the butter, condensed milk, sugar and syrup in a saucepan with a generous pinch of salt. Heat gently until it boils, then whisk for 6 min until it thickens and becomes soft. Remove from heat and stir in the passion fruit pulp. Pour over the shortbread, spread with a spatula and let set.
- 3
After setting, melt the chocolate in the microwave in 30‑second bursts until shiny and smooth. Spread it over the caramel shortbread, then sprinkle with toasted coconut flakes. Let it set, then cut into 16 squares. Store in an airtight container for up to five days.
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