Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (45 g) unsweetened shredded coconut
- 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp fine salt
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1/3 cup (80 ml) neutral oil
- 1/2 cup (120 ml) full-fat coconut milk, well-shaken
- 1/2 cup (120 ml) passionfruit pulp or puree (seeds optional), plus 2–3 tbsp strained juice for glaze
- 1 tsp vanilla, 1 tsp lime zest, 1 tsp lime juice
- For glaze: 1 cup (120 g) powdered sugar + 1 tbsp coconut milk + 2–3 tbsp strained passionfruit juice
Do This
- 1. Heat oven to 350°F (175°C). Line an 8.5×4.5-inch loaf pan with a parchment sling and lightly grease.
- 2. Whisk flour, shredded coconut, baking powder, baking soda, and salt.
- 3. Scoop passionfruit; measure 1/2 cup pulp for batter. Strain 2–3 tbsp juice for glaze; reserve a few seeds for garnish if you like.
- 4. Whisk sugar and eggs until frothy, then whisk in oil, coconut milk, vanilla, lime zest, and lime juice. Stir in 1/2 cup passionfruit pulp.
- 5. Fold dry mixture into wet until just combined; scrape into pan. Smooth top.
- 6. Bake 50–55 minutes until golden and a tester is clean (or 200–205°F/93–96°C inside). Cool 15 minutes, lift out, cool to warm, then glaze and garnish.
Why You’ll Love This Recipe
- Bright, tangy passionfruit shines against a soft, tender crumb studded with chewy coconut.
- One bowl for wet, one for dry—classic quick bread ease with bakery-level flavor.
- Glossy passionfruit-coconut glaze adds color, aroma, and a gentle crackle.
- Flexible: use fresh passionfruit or unsweetened frozen puree and bake as a loaf or muffins.
Grocery List
- Produce: 8–10 ripe passionfruit, 1 lime
- Dairy: 2 large eggs
- Pantry: All-purpose flour, granulated sugar, powdered sugar, unsweetened shredded coconut, baking powder, baking soda, fine sea salt, full-fat coconut milk (canned), vanilla extract, neutral oil (sunflower/grapeseed), optional turbinado sugar or coconut chips for garnish
Full Ingredients
For the Passionfruit–Coconut Loaf
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (45 g) unsweetened shredded coconut
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80 ml) neutral oil (sunflower, grapeseed, or light olive)
- 1/2 cup (120 ml) full-fat coconut milk, well-shaken
- 1/2 cup (120 ml) passionfruit pulp or unsweetened puree; seeds optional (see Step 3)
- 1 tsp pure vanilla extract
- 1 tsp finely grated lime zest
- 1 tsp fresh lime juice
- Optional topping: 1 tbsp turbinado sugar for a lightly crackly crust
For the Passionfruit–Coconut Glaze
- 1 cup (120 g) powdered sugar
- 2 to 3 tbsp strained passionfruit juice (from fresh pulp or thawed puree), to thin
- 1 tbsp full-fat coconut milk, well-shaken
- Pinch fine sea salt
- Optional garnish: 1 tbsp toasted coconut chips and a few passionfruit seeds
Step-by-Step Instructions
Step 1: Heat the oven and prepare the pan
Heat the oven to 350°F (175°C) with a rack in the center. Line an 8.5×4.5-inch loaf pan (or 9×5-inch, see note) with a parchment sling, leaving overhang on the long sides for easy lifting. Lightly grease the parchment and the exposed ends of the pan.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt until evenly combined and the coconut is dispersed. Set aside.
Step 3: Prep the passionfruit
Halve 8–10 passionfruit and scoop the pulp into a measuring cup. You’ll need 1/2 cup (120 ml) for the batter. For the glaze, strain 2–3 tablespoons of the pulp through a fine sieve to capture juice; reserve a teaspoon of seeds if you like the look of them on top. If using frozen unsweetened passionfruit puree, thaw fully and measure 1/2 cup for the batter plus 2–3 tablespoons for the glaze.
Step 4: Whisk the wet mixture
In a large bowl, whisk the sugar and eggs for about 45–60 seconds until pale and lightly frothy. Whisk in the oil, coconut milk, vanilla, lime zest, and lime juice until smooth. Stir in the 1/2 cup passionfruit pulp (seeds optional; see note below), making sure it’s evenly distributed.
Note: Keeping some seeds in the batter gives delicate crunch and a speckled look. If you prefer a smoother crumb, strain them out and use mostly seed-free pulp.
Step 5: Combine batter and add coconut
Tip the dry ingredients into the wet. Using a spatula, fold gently just until the flour streaks disappear; avoid overmixing to keep the crumb tender. The batter will be thick but scoopable. Scrape into the prepared pan, smooth the top, and sprinkle with turbinado sugar if using.
Step 6: Bake to golden perfection
Bake for 50 to 55 minutes, or until the top is golden, the loaf springs back lightly to the touch, and a toothpick inserted in the center comes out clean with a few moist crumbs. For a precise read, the center should register 200–205°F (93–96°C). If the top is browning too quickly at 40 minutes, tent loosely with foil. Cool in the pan for 15 minutes, then lift out and cool on a rack until just warm.
Step 7: Glaze and garnish
In a small bowl, whisk the powdered sugar, 1 tbsp coconut milk, and 2 tbsp strained passionfruit juice until smooth and pourable; add more juice 1 tsp at a time if needed. Drizzle over the warm loaf so it sets into a glossy sheen. Garnish with a few passionfruit seeds and toasted coconut chips, if desired. Let the glaze set 10–15 minutes before slicing.
Pro Tips
- For bigger passionfruit flavor, simmer 3/4 cup pulp over low heat to reduce to 1/2 cup, cool, then use in the batter.
- Shake the coconut milk can well; if separated, whisk until homogenous for even richness.
- Room-temperature eggs and coconut milk help the batter emulsify and rise evenly.
- A 9×5-inch pan also works; start checking for doneness at 45 minutes since the loaf will be slightly shorter and may bake faster.
- At high altitude, add 1 tbsp (8 g) extra flour and reduce baking powder to 1 1/4 tsp; start checking at 45 minutes.
Variations
- Macadamia twist: Fold in 1/2 cup (70 g) chopped roasted macadamias with the shredded coconut.
- Muffins: Divide batter among 12 lined muffin cups; bake at 350°F (175°C) for 18–20 minutes. Glaze as directed.
- Gluten-free: Use a 1:1 gluten-free all-purpose blend with xanthan gum and add 1 extra tablespoon coconut milk if the batter seems stiff.
Storage & Make-Ahead
Store the cooled, glazed loaf tightly wrapped at room temperature for up to 3 days, or refrigerate up to 1 week. For longer storage, freeze slices in a single layer until firm, then wrap individually; freeze up to 3 months. Thaw at room temperature or warm briefly in a low oven. The loaf can be baked a day ahead; glaze shortly before serving for the freshest look.
Nutrition (per serving)
Approximate per slice (1 of 10): 325 calories; 12.5 g fat; 49 g carbohydrates; 4 g protein; 1.5 g fiber; 210 mg sodium. Values will vary based on brands and exact glaze coverage.
