Coconut Cake with Passionfruit Icing

Baking cake has never been as easy as this... need not 'cream' the butter with sugar etc...
One of my favourites cook cum chef cum author... learnt a lot of cooking tips from Ms Janelle....this one is from her new cook book....

• 2 1/3 cups dessicated coconut
• 1 1/3 cups caster sugar
• 2 1/2 cups self raising flour - sifted
• 2 2/3 cups of coconut milk
• 2 eggs at room temperature - lightly beaten

Combine dessicated coconut, flour and sugar in a mixing bowl. Add coconut milk and eggs. Mix well. Pour in a greased cake pan. Bake at 170C (no fan) for 1 hour or until skewer comes out clean. Stand for 10 minutes in the pan before turning onto a wire rack.

Passionfruit glaze

• 1 1/2 cups icing sugar
• 2 fresh passionfruit - halved

Sift icing sugar into a microwave safe bowl. Add 2 tablespoon of passionfruit pulp. Stir to form a very thick paste. Microwave uncovered for 30-40sec on high until warm and runny.

Pour warm glaze over and leave it to set.

~Fast, fabulous and fresh by Janelle

Note: could do with less sugar in the cake and icing....