Exotic Fruit Coconut Sponge

P15 minutes C50 minutes S12


750g Riviana Fruit Salad, drained
250ml Riviana Passionfruit Pulp
60ml  Garden Supreme Coconut Cream
6 eggs
250g caster sugar
75g cornflour
75g plain flour
75g self raising flour


Combine fruit, passionfruit and coconut cream in a saucepan. Bring to boil, then simmer, covered, for about 3 minutes or until hot. Pour fruit mixture into a deep greased ovenproof dish. (12 cup capacity).


Beat eggs in small bowl with electric mixer until thick and creamy, gradually add sugar, and beat until dissolved.


Sift flours over egg mixture, fold through gently.


Spread mixture evenly over hot fruit coconut mixture, and bake at 180°C.

Products used

Tips and hints:Substitute hazelnuts, slivered almonds or macadamias for walnuts if desired.