Courtney Roulston’s recipe for Passionfruit and yoghurt cake

Courtney Roulston shared this recipe on Sunrise, where she regularly appears as a brand ambassador for Coles.

Serves: 8

Prep time: 15 minutes

Cook time: 45 minutes, plus cooling time

Ingredients

• 1 x 907g tub Chobani Greek yoghurt
• 2 large free range eggs
• ⅔ cup extra virgin olive oil
• ⅔ cup fresh passionfruit pulp, divided into 2 portions (one portion sieved of seeds)
• 1 cup caster sugar
• 1½ cups self raising flour
• ½ cup dessiccated coconut
• 2 tablespoons honey
• 1 teaspoon vanilla bean paste
• ¼ cup coconut flakes to garnish

Method

1. Pre heat the oven to 180C. Grease and line a 23cm cake tin. Remove 1 cup of yoghurt from the tub then place the remaining yoghurt into a sieve lined with a clean cloth suspended over a bowl. Leave in the fridge for 1.5 hours to remove excess whey from the yoghurt while the cake cooks.
2. In a mixing bowl whisk one cup of yoghurt with eggs, oil, strained passionfruit juice, sugar and a pinch of salt until combined. Sift the flour into the yoghurt mixture then gently fold through along with the coconut until you have a smooth batter.
3. Pour the batter into the prepared tin and bake in the middle rack of the oven for 45 minutes, or until cooked through. Remove the cake from the oven and leave in the tin to rest for 10 minutes before placing on a wire rack to cool completely.
4. Place the strained yoghurt into a bowl and mix through the honey and vanilla. Place the cake onto a serving plate then spread the yoghurt mixture over the top in an even layer. Spoon over the remaining passionfruit pulp and scatter with coconut flakes before serving.

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