A plain looking cake that belies the fab taste and texture. So more-ish, be careful with this one, you'll be wanting a second piece! 
Using in season fruit from Willara Gold in Manjimup this is a riff on a Bill Granger classic. I’ve added passionfruit pulp to this hugely popular coconut cake, ditched the cinnamon for vanilla and the result is truly yummy.
INGREDIENTS FOR 21cm x 10cm LOAF TIN
75g butter
375gm self-raising flour
150g caster sugar
100g dried shredded coconut (or flakes, see notes)
2 x 59gm extra-large eggs
300ml milk
1 tsp vanilla extract
375gm self-raising flour
150g caster sugar
100g dried shredded coconut (or flakes, see notes)
2 x 59gm extra-large eggs
300ml milk
1 tsp vanilla extract
Pulp from 3 x medium passionfruit
Pinch of salt
Pinch of salt
METHOD
- Line base and sides of a 21 x 10cm loaf tin with baking paper.
- Preheat the oven to 180°C.
- Melt butter and set aside to cool slightly.
- Stir flour, baking powder, spice, sugar and coconut in a large bowl.
- Lightly whisk eggs to loosen. Mix with milk, vanilla and passionfruit pulp.
- Make a well in the centre of the dry ingredients. Pour in wet ingredients and stir until just combined.
- Add melted butter and stir until just smooth, being careful not to overmix.
- Scrape into prepared loaf tin and bake for about 55 minutes, until a skewer poked into the centre comes out clean.
- Leave in the tin to cool for 5 minutes, then turn out onto a wire rack to cool before slicing.
COOKS NOTES
- Loaf can be cut into at least 10 slices.
- Use a balloon hand whisk to stir dry ingredients efficiently.
- Coconut bread is easily frozen. Cut into slices first and slip a piece of baking paper between each slice. Store in an airtight container in the freezer and toast straight from frozen.
- Use flaked coconut for a more rustic texture. You choose which you prefer.