Passionfruit Layer Cake with Lemon Drizzle and Coconut

delicious.com.au

Pinotpuss

350g unsalted butter, softened

300g caster sugar

5 eggs

1 cup (240g) sour cream, at room temperature

2 ⅔ cups (400g) self-raising flour, sifted

⅓ cup (50g) cornflour, sifted

1 tsp vanilla extract

Zest of 2 small lemons

¼ cup (60g) passionfruit pulp

50g coconut flakes, toasted

subheading: WHITE CHOCOLATE GANACHE:

400g white chocolate, chopped

1 cup (250ml) thickened cream

subheading: PASSIONFRUIT LEMON ICING:

1 cup (120g) pure icing sugar

½ tbs lemon juice

1 tbs passionfruit pulp, plus extra to serve

subheading: LEMON MASCARPONE CREAM:

600ml thickened cream

2 tsp vanilla extract

1kg mascarpone, room temperature

Zest of 1 lemon

Directions at delicious.com.au

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