Passionfruit Coconut Cake

I had never seen or eaten passionfruit until I came to live in Australia.  The first time I had passionfruit I didn't really like it as I didn't like chewing the seeds.  Then my school mate told me to swallow it without chewing it.  I was a bit hesitated as my grandmother told me when I was a kid that the seed would grow into a tree in my tummy if I swallowed it.  One time, I was so worry that I couldn't sleep when I accidentally swallowed some apple seeds.  That was a bit of a nightmare!  Anyway, the seed of passionfruit is eatable and it is a good source of fibre.   I start to fall in love with this fruit as the tangy sweetness and aromatic of the pulp is unbelievable good.  It always make me feel good and relax similar to the feeling of eating chocolate.  I enjoy eating the fruit, using it for icing, juicing, topping for pavlova and pouring it onto ice-cream.....mmmm, yum!

Passionfruit is now available in many countries.  If you still haven't tried it, you should go and try one now!  For more information about passionfruit, please click here

This cake is an easy and simple cake that anyone can do it.  I like its tropical taste with coconut.

Passionfruit Coconut Cake
(make 16 slices)

Ingredients:
125g butter, melted
1/3 cup honey
1 cup milk
2 eggs, beaten
2 cups self-raising flour
1/2 cup desiccated coconut
1/4 cup caster sugar
2 passionfruit

For the icing:
25g butter, soften at room temperature
1 1/2 icing sugar
2 passionfruit

Method:

1. Preheat oven to 180c.  Line a 20cmx30cm lamington pan with baking paper.
2. Melt butter and honey in a saucepan, leave cool.
3. Add milk, eggs, sifted flour, coconut, sugar and passionfruit pulp into the butter mixture until well combined. (don't over mix)
4. Spread the mixture into prepared pan and bake for 20-25 minutes.  Cool cake in pan.
5. Combine butter and sifted icing sugar in a bowl.  Add in passionfruit pulp until the mixture is spreadable.  Spread icing to cooled cake.  Cut cake into small pieces when the icing is set.

Source: Super Food Ideas, Nov 08 Issue 98