Coconut Pound Cake with Passion Fruit Meringue

Introducing my new favourite dessert that came to me in a dream.

Yes, you read that right, I dream about food. Most of my flavour ideas come to me in my dreams or at 3am when I can't seem to sleep. Some of my dream recipes work and some don't. THANKFULLY this one came out perfectly and better than I expected it to.

This Coconut Pound Cake is a tropical dream come true, with a moist and tender crumb that's infused with the rich flavor of coconut.

To take this amazing cake to the next level, I topped it with a luscious toasted meringue and fresh passion fruit. The meringue is light and airy, with just the right amount of tangy sweetness from the passion fruit. The combination of coconut and passion fruit creates a flavour profile that's both rich and refreshing.

I, of course, have a blow torch at home that I could toast the meringue. Torching the meringue isn't necessary for this fantastic dessert - I just love being extra.

This paleo-friendly recipe is free from:

• gluten

• grains

• dairy

• refined sugar

• soy

• legumes

• and nuts!

Some tips for this cake: if you are short on time, you can make the cake a day before and then make the meringue before you are ready to serve the cake. To make the meringue, make sure your bowl and whisks are cleaned & dry. Lastly, when cracking your egg, make sure there is absolutely no egg yolk with the whites. This will effect your meringue and not allow it to whip up.

Whether you're entertaining guests or treating yourself to a special treat, this recipe is sure to please. So whether you're enjoying it with friends, family, or just treating yourself, our coconut pound cake with passion fruit meringue is sure to put a smile on your face and a skip in your step.

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coconut pound cake with passion fruit meringue

1 loaf

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INGREDIENTS:

Cake

• 6 eggs

• 1 cup full-fat coconut milk

• 1/2 cup honey

• 1 cup coconut flour

• 1/4 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

Meringue

• 1 egg white

• 3 tablespoons honey

• 1/8 teaspoon salt

• 4 passion fruits

INSTRUCTIONS:

Cake

1. Preheat your oven to 175C/350F degrees. Line a loaf pan with parchment paper or grease it well with coconut oil. I prefer to use parchment paper so that I can easily lift the cake out when it's baked.

2. In a small bowl, combined the coconut flour, baking soda, cinnamon, and salt. Set aside.

3. In a bowl of a stand mixer, or in a large bowl, beat the eggs with the coconut milk, and honey until smooth. Add the dry mixture. Mix until a smooth batter forms.

4. Pour the batter into the loaf pan. Bake for about 35 - 45 minutes, until pound cake separates from the sides of the pan and a toothpick inserted into the center comes out clean. The time will all depend on how big your loaf pan is.

5. Allow the pound cake to cool complete before removing it from the pan and definitely before adding the meringue on the top.

Meringue

1. Place the honey in a saucepan over medium heat and bring to a boil.

2. Meanwhile, place the egg white in the bowl of a stand mixer , or use a hand mixer, and beat on high until soft peaks form. Add the salt and beat to combine.

3. With the beaters or mixer on medium speed, slowly pour the honey into the bowl in a steady stream. Continue beating for 5 - 7 minutes, until stiff peaks form and the meringue is cool to the touch and has doubled in volume.

4. Once you have your meringue, take a spatula and spread it evenly on top of your coconut loaf. If you decide to toast your meringue, this is when you would do it. If not, move on to adding the passion fruit pulp to your loaf.

5. Make a few indents in the meringue. Spoon the passion fruit pulp on top of the meringue in the dents you made in the meringue. Serve right away & enjoy!