Coconut Passionfruit Loaf Cake

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

75gm 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

Pulp from 3 x medium passionfruit
Pinch of salt

METHOD

1. Line base and sides of a 21 x 10cm loaf tin with baking paper.
2. Preheat the oven to 180°C.
3. Melt butter and set aside to cool slightly.
4. Stir flour sugar and coconut in a large bowl.
5. Lightly whisk eggs to loosen. Mix with milk, vanilla and passionfruit pulp.
6. Make a well in the centre of the dry ingredients. Pour in wet ingredients and stir until just combined.
7. Add melted butter and stir until just smooth, being careful not to overmix.
8. Scrape into prepared loaf tin and bake for about 55 minutes, until a skewer poked into the centre comes out clean.
9. 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.