- Melted butter, to grease
- 125g butter, at room temperature
- 155g (3/4 cup) caster sugar
- 2 eggs
- 150g (1 cup) self-raising flour
- 70g (2/3 cup) desiccated coconut
- 85g (1/3 cup) sour cream
- 60ml (1/4 cup) fresh passionfruit pulp
- 185ml (3/4 cup) milk
- 180g white chocolate, chopped
- 575g (3 3/4 cups) icing sugar mixture
- Fresh passionfruit pulp, extra
- 225g pkt shredded coconut
- Step 1Preheat oven to 180°C. Brush a 19cm square cake pan with butter. Line with non-stick baking paper. Use an electric beater to beat butter and sugar in a bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in half the flour and half the coconut then fold in half the sour cream and half the passionfruit pulp. Repeat folding with the remaining flour, coconut, sour cream and passionfruit pulp until just combined. Pour into pan. Smooth the surface. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool slightly. Transfer to a rack to cool completely.
- Step 2Meanwhile, heat milk in a saucepan over medium-low heat until just boiling. Add chocolate. Set aside for 3-4 minutes or until chocolate melts. Stir until smooth. Transfer to a large bowl. Use a wooden spoon to beat in icing sugar. Strain extra passionfruit pulp through a sieve to extract 2 tablespoons of juice. Beat in passionfruit juice until well combined. Set aside for 20 minutes to thicken.
- Step 3Trim the sides from cake. Cut into 16 even squares. Carefully trim crusts from top and bottom of each square.
- Step 4Place the coconut on a tray. Line another tray with baking paper. Use 2 forks to dip 1 cake square in icing to coat. Tap forks on side of bowl to remove excess. Place on coconut. Turn, patting to coat. Place on lined tray. Repeat with the remaining cake, icing and coconut. Place in fridge for 30 minutes to set. Serve at room temperature.
- High fibre
All nutrition values are per serve
- Author: Cynthia Black
- Image credit: Brett Stevens
- Publication: Australian Good Taste