Ingredients 150g nuttelex
1 and 1/2 cups raw sugar
2 cups self raising flour
1 teaspoon baking powder
2 cups desiccated coconut
1/2 cup coconut milk
1/2 cup passionfruit pulp
1 cup of coconut yoghurt
Extra nuttelex for greasing the tin
Plain flour for greasing the tin
Preheat the oven to 180ºC.
Grease a round tin with nuttelex, and add flour spreading it around the tin until all coated
In a large mixing bowl, combine the sugar and nuttelex until nice and creamy.
Add eggs one at a time to sugar and nuttelex and beat well.
In a separate bowl, sift self raising flour and baking powder together, and combine desiccated coconut.
In a third smaller bowl, combine milk and passionfruit pulp. Stir to combine.
Fold the flour and coconut into the nuttelex mixture in three lots, adding one-third of the combined milk and passionfruit pulp each time.
Pour into cake tin and bake for 45 minutes.
Leave in the tin for 5 minutes then turn out onto a wire rack to cool.
Leave in the tin for five minutes
When cooled flip cake over. It looks nicer this way as you can see the passionfruiut seeds.
Flip cake over when cooled
Place one dessert spoonful of coconut yoghurt on each serve of cake and enjoy.