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A delicious afternoon tea treat that is great for feeding a crowd.
Preheat the oven to 180ºC. Grease a 25 cm round tin with melted butter, and line the base and sides with non-stick baking paper.
In a large mixing bowl, combine the caster sugar and butter until nice and creamy.
Add eggs one at a time to sugar and butter and beat well.
In a separate bowl, sift self-raising flour and baking powder together, and combine desiccated coconut.
In a third smaller bowl, combine milk and passionfruit pulp. Stir to combine.
Fold flour and coconut into the butter mixture in three lots, adding one-third of the combined milk and passionfruit pulp each time.
Pour into cake tin and bake for 45 minutes, or until springy to a gentle touch. Leave in the tin for 5 minutes then turn out onto a wire rack to cool.
To make the icing, beat ingredients together until creamy. Spread over the cooled cake.
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