Passion cake

Passion cake

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(12 ratings)

Prep: 1 hr Cook: 25 mins

More effort

Serves 10

Bake this impressive tropical sponge for a special occasion. This scrumptious triple-layer passion fruit cake is also perfect for Valentine's Day

Nutrition and extra info

  • Freeze sponge only

Nutrition: per serving

  • kcal611
  • fat32g
  • saturates13g
  • carbs80g
  • sugars56g
  • fibre3g
  • protein7g
  • salt0.83g
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  • 150ml sunflower oil, plus a little extra for the tin
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 300g self-raising flour
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 300g caster sugar
  • 50g desiccated coconut
  • 2 eggs, plus 2 egg whites, whole eggs beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 over-ripe bananas, mashed



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 140g carrots, grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 432g can crushed pineapple in juice, drained in a sieve, reserving the juice (or briefly whizz a can of pineapple chunks, then sieve)



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 100ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

For the drizzle & icing

  • 4 ripe passion fruits, halved
  • 25g caster sugar
  • 200g tub soft cheese
  • 100g softened butter
  • 85g icing sugar
  • 1 tsp vanilla extract


  1. Heat oven to 180C/160C fan/gas 4. Oil and line the bases of 3 x 20cm sandwich tins with baking parchment. Mix the flour, cinnamon, baking powder, half the sugar and the coconut in a large mixing bowl. In another bowl mix the beaten whole eggs, mashed bananas, grated carrot, drained crushed pineapple, milk and oil. Beat the egg whites until stiff, then add the remaining sugar and beat until stiff and shiny again.

  2. Stir the wet mixture into the dry until smooth and lump-free, then using a large metal spoon or spatula, fold in the egg white mixture. Divide evenly between the tins and bake for 25 mins until risen and a skewer comes out clean. You might need to swap the position of the tins after 20 mins.

  3. For the drizzle, scoop out the passion fruit pulp into a small pan. Add the pineapple juice and caster sugar and heat until bubbling, then bubble until syrupy. For the icing, beat the cheese and butter until lump-free, then beat in icing sugar and vanilla. Chill until ready to assemble.

  4. Poke the cakes all over with a skewer, drizzle over most of the passion syrup, then cool. Once cool, spread the icing over two of the sponges. Sandwich together and top with the third, un-iced, sponge. Drizzle over the remaining syrup.

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Comments, questions and tips

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22nd Feb, 2020
This cake was almost good... tasty, well risen, looked amazing, but, when assembled it was pretty soggy and the texture was unpleasant. I stuck to the recipe exactly, if I made it again I think I would make a bigger effort to squeeze all the juice from the pineapple and maybe omit a banana.
15th Nov, 2016
Delicious! Made this for a birthday party - it looked really special with the three layers and everyone said they loved it.
24th May, 2016
Lovely recipe - was slightly soggy when assembled but think that was my error for not letting cake cool down properly. Had lovely fresh tropical flavours and was fairly straightforward to make, but had lots of preparation to do. Would make again but would get everything ready first before making the cake and putting altogether.
30th Dec, 2012
Awesome recipe. Someone said it may be the 'most perfect cake ever'. I cheat & use passion fruit juice to make the sauce. (or strain the sauce of the seeds when I use real fruit). I also use all the yolks from the eggs, rather than having them hanging around. I always forget the milk & it tastes just as great. Split the filling into 3, and there's enough to frost the top layer; I make tram lines with a fork, then drizzle over the passionfruit syrup. You get an awesome tang, and it looks great.
22nd Oct, 2012
Delicious cake, came out really well. I found it very moist. I wonder if the people who had problems with density overmixed the batter? The only problem for me was the icing which had far too little sugar for my taste, I added at least a double quantity, plus a little orange zest to give it a bit more flavour. I did two layers rather than three as I only had two tins, omitted the passion fruit drizzle, and topped with the icing instead. Will definitely make this again.
19th Sep, 2012
I had the same issue with the density of the cake - it looked more like a pancake than a cake to be honest (!) but I did use a much bigger tin and the meringue most probably wasn't aerated enough so I put it down to that rather than the recipe. It was an absolutely beautiful fruity treat though! I sieved out the pips for the passionfruit drizzle after making the syrup though as I'm not the biggest fan of the crunch but it was delish!
24th Aug, 2012
Tried this for the first time today. I'm no expert and I won't be applying for the Great British Bake-off but I can bake cakes. However, I followed this recipe to the letter and the cake is very heavy and dense. Tastes ok and nothing goes to waste in this house so it will be eaten but I won't do it again.
harfoots's picture
20th Jul, 2011
Made this for my daughter's birthday. As we are both wheat intolerant I made it with Gluten Free self raising flour. Turned out to be the most amazing cake I have ever made. Everybody loves it.
30th Jun, 2011
I made this the day before we wanted it then travelled with it for four hours in the car. It was still fantastic, and stayed moist all weekend actually improving on the second day.
9th May, 2011
Tasted like something was missing. Needed more cinnamon. I did not have any over-ripe bananas and I think this was a mistake for me as used bananas from the supermarket and they are always a bit green. The flavours did not meld seemlessly and my egg whites and sugar did not whip up very well which may have made a difference. Plus, the flavour of passion fruit is not too my liking. I found the flavour a bit sickly.


25th Nov, 2013
Are you suppose to use sweetened or unsweetened desiccated coconut?
25th Nov, 2013
Are you suppose to use sweetened or unsweetened desiccated coconut?
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