A delicious afternoon tea treat that is great for feeding a crowd.


  • 150g butter plus extra for greasing the tin

  • 1 ½ cups (330g) caster sugar

  • 4 eggs

  • 2 cups (300g) self-raising flour

  • 1 teaspoon baking powder

  • 2 cups (180g) desiccated coconut

  • ½ (125ml) cup milk

  • ½ cup (125ml) passionfruit pulp

  • Icing

  • 3 cups (480g) icing sugar

  • 50g softened butter

  • 2 tablespoons passionfruit pulp

  • 1 ½ tablespoons hot water


  • 1.

    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.

  • 2.

    In a large mixing bowl, combine the caster sugar and butter until nice and creamy.

  • 3.

    Add eggs one at a time to sugar and butter and beat well.

  • 4.

    In a separate bowl, sift self-raising flour and baking powder together, and combine desiccated coconut.

  • 5.

    In a third smaller bowl, combine milk and passionfruit pulp. Stir to combine.

  • 6.

    Fold flour and coconut into the butter mixture in three lots, adding one-third of the combined milk and passionfruit pulp each time.

  • 7.

    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.

  • 8.

    To make the icing, beat ingredients together until creamy. Spread over the cooled cake.

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