Ingredients
Serves: about 16
For the cake:
- 170 grams unsalted butter – at room temperature (chopped)
- 270 grams caster sugar
- 1 teaspoon vanilla extract
- 5 eggs
- 150 grams desiccated coconut
- 350 grams ground almonds
- 1 x 20ml tablespoon (4 teaspoons) baking powder
For the passionfruit icing:
- 500 grams icing sugar
- 15 grams unsalted butter (melted)
- 50 millilitres lemon juice
- 40 grams passionfruit pulp (1-2 passionfruits)
- 1 pinch of salt
Method
- Preheat the oven to 170°C (340°F/Gas 3). Line a 32 x 22 cm (12½ x 8½ inch) rectangular tin (see note). Beat the butter, caster sugar and vanilla together until pale and creamy. Add the eggs one at a time, beating well after each addition.
- In a separate large bowl, combine the coconut, ground almonds and baking powder. Using a whisk, stir well to combine. Add the dry ingredients to the butter mixture and beat until well combined.
- Pour the batter into the prepared tin and smooth the top. Bake for 28 minutes, then reduce the temperature to 160°C (325°F/Gas 3) and bake for an additional 4 minutes or until the top is golden brown and a skewer inserted into the centre comes out clean. Allow to cool completely before icing.
- To make the icing, mix (by hand or using an electric mixer) the icing sugar with the melted butter in a medium bowl. Add the lemon juice and stir through — the icing will still be powdery — and then the passionfruit pulp and stir until smooth. Ice the cake and allow the icing to set.
Note — This also works well in a 23 cm (9 inch) round springform tin. Cook for 30 minutes at 170°C (340°F/Gas 3) then turn the oven down to 160°C (325°F/Gas 3) and cook for 15 minutes.