This dense passionfruit cake paired with light and airy coconut ice cream will bring delight to any summer party.
Coconut Ice Cream
1 cup whole milk
1 1/4 cup heavy cream
1 14 ounce can of coconut milk
1 1/2 cup flaked coconut, finely chopped
1 1/2 cup sugar
1 egg, beaten
Combine milk, cream, coconut milk and sugar in a saucepan over medium heat, until mixture begins to simmer. Meanwhile whisk eggs in a large bowl. Begin to add the hot cream mixture to the eggs in a slow stream, constantly whisking. Transfer back to saucepan, cooking over medium-low heat, stirring constantly until mixture is thick enough to coat the back of a spoon. Remove from heat, then cover and chill.
Pour cooled mixture into an ice cream maker and when it's nearly frozen, add flaked coconut. Continue to churn until frozen, transfer to an airtight container and freeze until firm.
Passion Fruit Cake with Passion Fruit Syrup
• For Cake
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 teaspoons vanilla extract
1/2 cup passion fruit juice
*8 inch springform pan
• For Syrup
1/4 cup passion fruit juice
2 teaspoons cornstarch
2 teaspoons water
Preheat oven to 400 degrees. Butter and flour one 8 inch sprinform pan.
Sift together flour, baking powder, baking soda, and salt.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Add the vanilla and juice. Beat in flour mixture, mixing until combined. Do not overbeat.
Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean about 30 to 35 minutes. Let cool in pan 10 minutes. Remove springform side part leaving cake on pan bottom, let cool completely.
Prepare syrup. In a small bowl mix water and cornstarch until mixture makes a paste. In a small saucepan over moderate heat combine juice and cornstarch mixture, stir until thickened about 5 minutes. Set aside.
With a serrated knife, move the knife back and forth in a sawing motion across the top of cake to remove puffed up part. Use the knife to go back over the top to make sure it is level. Then, trim half inch off sides of the cake all the way around leaving space for ice cream to fill into.
Spread the syrup onto top of cake. Chill the cake in your freezer until syrup sets.
• For Whipped Cream
1 cup heavy cream
1/4 cup powdered sugar
Flaked coconut, for sprinkling
• For Chocolate Nest
6 ounces of semi-sweet chocolate, finely chopped
1 (3 ounce) can chow mein noodles
Let the ice cream soften at room temperature. Remove cake from freezer. Butter the 8 inch springform side part and lock onto cake pan bottom. Wrap the bottom of the springform with aluminum foil. Empty softened ice cream into springform pan flattening the top. Cover with aluminum foil and place in the freezer to firm up.
Prepare whipped cream. Using an electric mixer, whip cream and sugar until soft peaks form. Set aside in refrigerator.
Remove the foil from springform pan, unmold cake by running a warm blade around the inside edge of the pan, then unlock and remove the sides. Using an offset-spatula or table knife, frost sides with whipped cream. Rotate the cake, continuing the swooping and gliding motion until the sides of the cake are smooth and filled in. Sprinkle sides of cake with additional coconut flakes. Using a wide metal spatula, carefully transfer frosted cake to a serving platter. Return cake to the freezer and chill until firm.
Prepare chocolate nest. Melt chocolate over a hot water bath. Set aside and allow to cool at room temperature. Mix in chow mein noodles tossing to coat evenly. Line a small bowl with aluminum foil. Drop a couple tablespoonful of noodle chocolate mixture into lined bowl. Press mixture onto sides and bottom of the bowl forming a nest shape with your fingers. Refrigerate to firm. Gently remove aluminum foil and place on top of cake.