1 cup SR flour
1 cup desiccated coconut (I had only thread)
1 cup caster sugar
125g butter, melted
1/2 cup milk
2 eggs, lightly beaten
pulp of 2 passionfruit
2 Tbspns lime or lemon zest
Syrup**
1 cup water
3/4 cup sugar
1/3 cup lime or lemon juice
pulp of 4 passionfruit (I omitted this)
1 Tbspn lime or lemon zest
Preheat oven to 180 deg C. Grease tins. Combine flour, sugar, coconut in a large bowl. Add eggs, butter, passionfruit, milk, zest. Mix lightly until combined. Pour into tins. Bake for 15-20mins. Meanwhile make syrup. Combine all ingredients in pan, stir constantly over low heat to dissolve sugar, then raise heat and bring to boil. Boil for about 5mins until becomes syrupy. Pour over hot cakes while still in tin and leave to cool for about 10 mins. Remove and cool completely on wire rack.
The verdict, very nice light cakes. If you don't like the crunch of the passionfruit seeds, sieve the pulp before using.
* Unsure of the origin of the recipe it came out of a magazine.
** NOTE - I didn't use all of the syrup over the cakes as I had too much, just a few small spoonfuls over each one is sufficient. Maybe I didn't boil it long enough to reduce down. I leave it to your judgement!
