Passionfruit and Coconut Cake
Ingredients
1 1/2 cups sugar
150g butter
4 eggs (preferably room temperature)
2 cups desiccated coconut
2 cups self-rising flour
1/2 cup milk
1/2-1 cup passionfruit pulp

Preheat oven to 180ºC.
Butter a 25cm cake tin
Beat sugar and butter until fluffy (about
5 minutes)
Beat in eggs one at a time (wet ingredients)
Combine coconut, flour and baking powder (dry ingredients)
Fold dry ingredients into wet ingredients alternating with the milk and passionfruit pulp.
Pour into a tin and smooth the top
Bake for about 1 hour until the top feels springy.
Cool and remove from tin
Ice with a butter icing and pour pulp over the top and store in cake container

Passionfruit Slice
Ingredients
1 cup self rising flour
1 cup sugar
1 cup coconut
125g melted butter
1 tin condensed milk (394ml)
1 - 1 1/2 cups passionfruit pulp
Juice of 1/2 lemon

Preheat oven to 170ºC.  Mix flour, sugar and coconut (dry ingredients).  Add melted butter and mix well.  Press mixture into a 20cm x 30cm slice tin lined with baking paper.  Bake for 13 minutes.  Remove from oven press down with
the back of a spoon to level.  Combine condensed milk, passionfruit and lemon juice and spread over base and return to oven for 5 minutes