1 ¾ cups sugar
180 g butter
1 tsp vanilla essence
2 cups desiccated coconut
2 ½ cups self-raising flour
1 cup milk
1 tbsp passionfruit pulp (optional)
- Preheat oven to 160°C. Line a 25cm cake tin with baking paper to cover base and sides. Alternatively, prepare 4 x 10cm tins (recycled large tuna cans are perfect) or 12-16 muffin tins (use 1/3-½ cup batter per muffin tin – as seen in the above image.)
- Beat sugar and butter until creamy. Beat in eggs one at a time. Stir in vanilla. Combine coconut and flour and fold into mixture alternately with combined milk and passionfruit, if using.
- Pour mixture into prepared tin and smooth top. Bake until a skewer inserted into the centre comes out clean. One large cake will take about 60 minutes, for 4 medium cakes allow about 50 minutes and for muffin-sized cakes allow about 20-25 minutes. Cool in tin.