If you are looking for a super easy and totally divine cake for dessert or afternoon tea today then this is the one for you!
1 cup self raising flour, sifted
1 cup desiccated coconut
1 cup caster sugar
125 g butter, melted
1/2 cup milk
2 eggs, lightly beaten
2 passionfruit pulp
2 tbsp lime/lemon zest, finely granted
thickened cream, to serve
1 cup water
3/4 cup caster sugar
4 passionfruit pulp
1/3 cup lime/lemon juice (I used lemon instead of lime throughout and it was delish)
1 tbsp finely grated lime/lemon zest
Preheat oven to moderate, 180°C. Lightly grease a ring cake tin
In a large bowl, combine flour, coconut and sugar. Add butter, milk, eggs, passionfruit pulp and zest. Mix lightly until combined.
Pour into prepared tin. Bake for 30-35 mins or until golden and cooked when tested with a skewer. Transfer to a wire rack, top-side up.
Lime & Passionfruit Syrup: Meanwhile, 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.
Serve cakes drizzled with syrup and accompany with cream.
Note: Just in case you are interested... I realized as I started this cake that I had no baking powder... eeek! With a baby soundly sleeping I didnt want to run to the shop and I needed to get this in the oven.... a quick search on the ole' interweb and I discovered that I could mix 1tsp of cream of tartar and 1/2tsp of baking soda and Voila... you have baking powder! Whoop whoop.. it worked a treat!!