Passionfruit syrup cake

For a tropical twist, try this coconut, lime and passionfruit cake combo

Ingredients

• 1 cup self raising flour, sifted
• 1 cup desiccated coconut
• 1 cup caster sugar
• 125g butter, melted
• 1/2 cup milk
• 2 eggs, lightly beaten
• Pulp from 2 passionfruits
• 2 tbsp lime zest, finely grated
• Thickened cream, to serve

Lime and passionfruit syrup

• 1 cup water
• 3/4 cup caster sugar
• Pulp from 4 passionfruits
• 1/3 cup lime juice
• 1 tbsp finely grated lime zest

Instructions

1. Preheat oven to moderate, 180C. Lightly grease an 8-hole mini loaf pan.
2. In a large bowl, combine flour, coconut and sugar. Add butter, milk, eggs, passionfruit pulp and zest. Mix lightly until combined.
3. Pour into prepared recesses. Bake for 15-20 mins until golden and cooked when tested with a skewer. Transfer to a wire rack, top-side up.
4. Meanwhile, to make the Lime & Passionfruit Syrup, combine all ingredients in a small saucepan. Stir over a low heat without boiling, until sugar dissolves. Bring to boil on high. Reduce heat to medium and simmer for 5-10 mins, until thickened slightly.
5. Serve cakes drizzled with syrup and accompany with cream.