The Power Behind Good Taste Traditions!
Enter the Roar with Lion Contest, and YOU can have a chance to WIN an ENTIRE YEAR'S worth of Lion's Baking Products for the whole family to enjoy! Simply purchase any lion product and upload a picture of your receipt on the entry form on our website! Happy Roaring!
The Power Behind Good Taste Traditions!
Enter the Roar with Lion Contest, and YOU can have a chance to WIN an ENTIRE YEAR'S worth of Lion's Baking Products for the whole family to enjoy! Simply purchase any lion product and upload a picture of your receipt on the entry form on our website! Happy Roaring!
Are you ready to Roar with Lion?
Enter Now
Passion Fruit & Coconut Cake!
INGREDIENTS:
1 ⅓ cups Lion Brand Self Rising flour, sifted
½ tsp Lion Brand Baking Powder
Vegetable oil, to grease
175g unsalted butter, at room temperature
1 cup caster sugar
3 eggs, lightly whisked
2/3 cup shredded coconut
1/2 cup Light Sour Cream
Shredded coconut, extra, to decorate
Passion Fruit Icing
1 cup icing sugar, sifted
3 large passion fruit, halved
125g unsalted butter, at room temperature
METHOD:
Preheat oven to 170°C. Brush a round 9 inch cake pan with oil to grease. Line the base and side with non-stick baking paper.
Place butter, sugar, egg, Lion Brand Self Rising Flour, coconut, Lion Brand Baking Powder and sour cream in the bowl of a food processor and process until smooth. Spoon mixture into the pan and smooth surface. Bake for 45-50 minutes or until golden and a skewer inserted into the center comes out clean. Set aside in the pan for 5 minutes to cool before turning onto a wire rack to cool completely.
Meanwhile, place the extra coconut in a non-stick frying pan over medium heat and cook, stirring, for 5 minutes, or until toasted. Transfer to a plate. Set aside to cool completely.
To make the passion fruit icing, strain the passion fruit pulp through a fine sieve into a bowl, gently pushing the pulp through the sieve with the back of a spoon (you will need 2 tablespoons passion fruit juice). Reserve the seeds. Place the icing sugar and butter in a bowl. Use an electric beater to beat until smooth and creamy. Gradually beat in the passion fruit juice.
Place the cake on a cake stand or platter and use a palette knife to spread the icing over the top of cake.
Sprinkle the coconut and reserved passion fruit seeds over the cake. Cut into slices and serve!
Are you ready to Roar with Lion?
Enter Now
Passion Fruit & Coconut Cake!
INGREDIENTS:
1 ⅓ cups Lion Brand Self Rising flour, sifted
½ tsp Lion Brand Baking Powder
Vegetable oil, to grease
175g unsalted butter, at room temperature
1 cup caster sugar
3 eggs, lightly whisked
2/3 cup shredded coconut
1/2 cup Light Sour Cream
Shredded coconut, extra, to decorate
Passion Fruit Icing
1 cup icing sugar, sifted
3 large passion fruit, halved
125g unsalted butter, at room temperature
METHOD:
Preheat oven to 170°C. Brush a round 9 inch cake pan with oil to grease. Line the base and side with non-stick baking paper.
Place butter, sugar, egg, Lion Brand Self Rising Flour, coconut, Lion Brand Baking Powder and sour cream in the bowl of a food processor and process until smooth. Spoon mixture into the pan and smooth surface. Bake for 45-50 minutes or until golden and a skewer inserted into the center comes out clean. Set aside in the pan for 5 minutes to cool before turning onto a wire rack to cool completely.
Meanwhile, place the extra coconut in a non-stick frying pan over medium heat and cook, stirring, for 5 minutes, or until toasted. Transfer to a plate. Set aside to cool completely.
To make the passion fruit icing, strain the passion fruit pulp through a fine sieve into a bowl, gently pushing the pulp through the sieve with the back of a spoon (you will need 2 tablespoons passion fruit juice). Reserve the seeds. Place the icing sugar and butter in a bowl. Use an electric beater to beat until smooth and creamy. Gradually beat in the passion fruit juice.
Place the cake on a cake stand or platter and use a palette knife to spread the icing over the top of cake.
Sprinkle the coconut and reserved passion fruit seeds over the cake. Cut into slices and serve!