Keke Pārū | Tropical Cake
SERVES 10-12
TE KEKE RAIMA ME TE KŌHIA | THE LIME AND PASSIONFRUIT CAKE
Kia 200 karamu pata kūteretere (200g softened butter)
Kia kotahi me te hauwhā kapu huka one (1¼ cups caster sugar)
Kia haurua kokoiti tote (½ tsp salt)
Kia kotahi kokonui iho hūperei (1 Tbsp vanilla essence)
Kia toru hēki (3 eggs)
Kia kotahi me te toru hauwhā kapu puehu parāoa (1¾ cups plain flour)
Kia kotahi me te haurua kokoiti pēkana paura (1½ tsp baking powder)
Kia haurua kokoiti pēkana houra (½ tsp baking soda)
Kia kotahi kapu kokonati pūtī (1 cup desiccated coconut)
Kia kotahi me te hauwhā kapu miraka tepe Kiriki (1¼ cup Greek yoghurt)
Kiri rēmana pīrahirahi (Finely grated zest of 2 lemons)
Kiri raima pīrahirahi (Finely grated zest of 3 limes)
Kia rua hautoru kapu ranu kōhia, kahitete kōhia rānei (⅔ cup store-bought passionfruit sauce or curd with seeds)
Kia hautoru kapu wai raima māota, wai rēmana rānei (⅓ cup freshly squeezed lime or lemon juice)
1 Whakamahantia te umu kia 160 te pāmahana. Heat the oven to 160°C. Grease two 19cm or 20cm baking tins and set aside.
Using a stand mixer (with a whisk attachment) or electric beaters, beat the pata kūteretere and huka one for 5 minutes until light and fluffy. Add the tote and iho hūperei and beat again for 2 minutes. Add 1 hēki at a time, beating for 20 seconds
