Coconut Passion Cake

You can make this mixture into small cakes using extra large (425 gms) recycled tuna cans (washed well & dried out in the oven). Cake freezes well.

1 3/4 cups
180 g softened butter
4 eggs
1 tsp pure vanilla extract
2 cups dessicant coconut
2 1/2 cups self-raising flour
1 cup
1 tbsp passion fruit pulp or syrup

Preheat oven to 160 deg C. Line 25 cm cake tin with baking paper to cover base and sides. Or prepare 4x10 cm tins or 12-16 muffin tins (1/3-1/2 butter per muffin tin). Beat sugar & softened butter until creamy. Beat in eggs one at a time. Stir in vanilla. Combine coconut & flour & fold into mixture alternately with combined milk and passion fruit.

Pour mixture into prepared tin & smooth top. Bake until a skewer inserted into centre comes out clean. One large cake will take about 60 mins. For 4 small cakes, allow about 50 mins & for muffin sized cakes, allow about 20-25 mins. Cool in tin.

Prepare icing while cake cooks. Spread over cooled cake. Store in cool place.

Passion Fruit Cream Cheese Icing

Whizz or beat together until smooth: 2 tbsp softened butter, 125 gms cream cheese, juice and finely grated rind of 1/2 lemon, 2 tbsps passion fruit pulp or syrup & 2 cups icing sugar.

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