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This coconut passion fruit sponge cake was tweaked from one of my favourite sponge cake recipe from Nasi Lemak Lover.
It is a soft and moist chiffon sponge cake, which is well loved by my family members. I often turn to this recipe when I run out of ideas to serve tea break or breakfast during weekends.
Since I have some passion fruit sitting in the fridge, I decided to try out coconut and passion fruit. This combination of flavors has left me wondering for the longest time, how would it taste like.
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
It’s quite a unique flavour together. If you love the scent of coconut, you can try this out! Otherwise, you can simply just use rice bran or other unflavored oils that you have.
Also, if you are wondering about the use of flour, you can use plain/cake/top flour for this recipe. I find that it doesn’t really affect the texture. Cake or top flour will produce and softer and finer crumb cake. But don’t worry if you run out of cake flour, you can always sub it with plain flour.
This recipe uses the usual chiffon cake method. It just uses a gradual rise in temperature, to reduce the possibility of the cake cracking in the oven. Most chiffon cakes would have their signature cracks while baking in the oven. If you’d like to serve a smooth top sponge cake, do watch your oven.
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You can also tweak the temperature after your first try, if the cake does crack, by lowering 10C at any one time.
If you are not a fan of passion fruit, feel free to increase the amount of vanilla extract, and swap the passion fruit juice with milk.