This cake is a fun twist on a mango lassi but if passion fruit is a pain to find, feel free to swap out with mango puree. Also swappable- the coconut whipped cream. Plain whipped cream, store-bought whipped cream- even Cool Whip- works perfectly well.
Large bowl or bowl of a standing mixer
2 sticks (227g) unsalted butter, room temperature
1 cup (198g) granulated sugar
4 large eggs
1/2 cup (114g) yogurt, vanilla or plain
1 tablespoon vanilla extract
2 cups (222g) cake flour
2 tablespoons dry milk powder, not totally necessary but helps with texture
1 1/2 teaspoons baking powder
1 teaspoon salt
On the sidelines
Passion fruit puree, homemade or store-bough
Candied or fresh mint leaves, for decoration, optional
Preheat the oven to 350 degrees Fahrenheit and line a 9x5 loaf pan with parchment paper. Lightly spray with nonstick spray.
In a large bowl or the bowl of a standing mixer, beat together the butter and sugar until very, very, very well combined. Like 5+ minutes.
Add the bowl of eggs, yogurt, and vanilla to the creamed butter and sugar. Mix until combined while stopping to scrape the sides a few times.
Add the bowl of dry ingredients to the batter and mix on low speed until combined. Stop to scrape the sides and mix for another few seconds.
Pour the batter into the prepared loaf pan and spread evenly with a spatula. Bake for roughly 60 minutes or until the cake is golden brown and a cake tester or toothpick or clean skewer comes out clean. Remove and let cool in the pan for a few minutes. After about 5 minutes, remove the cake from the pan and let cool completely on a rack.
Once cooled, carefully slice the cake into thirds. Place the bottom layer on your serving platter and top with a third of the coconut whipped cream. Add the second layer of cake and repeat with another third of coconut whipped cream. Finish with the top layer of cake and the remaining coconut whipped cream.
Drizzle the top of the cake with the passion fruit puree and decorate with mint leaves.