Wednesday, May 2, 2012
I whipped up this cake yesterday when I heard that a dear friend of mine was turning 40! I had hulled out over 20 Lilikoi's (Passion fruits) last summer and had been saving them in my freezer for a rainy day. Turns out this was the rainy day!(which is a bit redundant considering we live in Hilo where every day is rainy) I'm not usually this excited about cake, since baking isn't my specialty, but this cake turned out so delicious, I wanted to say it happened.
RECIPE for Lilikoi Coconut n' Honey Cake (a variety of recipes combined to my liking):
* 1 1/2 sticks butter, melted
* 2/3 cup honey
* 2 cups milk
* 4 eggs, lightly beaten
* 4 cups all-purpose flour
* 1 cup dried coconut flakes
* 2/3 cup fine, white sugar
* 3 Lilikois, hulled
* 3 cups Powder sugar
* 2 Lilikois, hulled
* a dash of red food coloring for Sunrise color
*Preheat oven to 350 degrees
*Grease your 9x13 inch pan
*Measure all your ingredients out - melt your butter - have a smaller bowl with your sifted flour and another empty ready with mixing spoon.
*Mix the butter and honey together in the bowl.
*Add milk and stir.
*Add flour, coconut and Lilikoi and mix again.
*Add sugar and mix for a final time ensuring all is combined.
*Pour into your greased pan and smooth out to the sides - put in oven and bake for 30-35 minutes.
*Test with a skewer to check readiness.
* When cake completely cooled, prepare to frost.
*Prepare your icing by putting pulp of 2 large Lilikoi and mix in 3 cups of powder sugar. Add small drops of water until it is a thickish, but spreadable consistency.
* you can keep in the fridge about 5 days.
(I loved eating the cake cold. Also, I didn't remove the seeds from the Lilikoi, which added a fun, crunchy texture to the sweet, chewy cake.)