What you’ll need
300g Sunshine Low GI Sugar
200g The Healthy Baker Self Raising Flour
175g desiccated coconut
¼ teaspoon baking powder
225g unsalted butter, softened
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste
For the icing
185g unsalted butter, softened
400g icing sugar/mixture
4 tablespoon passionfruit pulp
Preheat oven to 160 degrees Celsius and line a 20 x 30 cm baking tin (one with higher sides) with baking paper.
Place the Sunshine Low GI Sugar into a food processor and blitz until the sugar crystals have become a bit smaller in size. This will help the sugar dissolve in the cake when its cooking. Set aside.
In a medium sized bowl, whisk together the self raising flour, coconut and baking powder.
In the bowl of a stand mixer cream the butter, Low GI Sugar and vanillas until pale and fluffy. Add the eggs one at a time, mixing well after each.
Add half the flour and coconut mixture and gently mix to combine. Then add the milk, place a tea towel over your stand mixer and mix on the lowest speed until just combined. Remove the tea towel, and add the remaining flour and coconut and mix until just combined.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake for 30-35 minutes or until the cake springs back to the touch and a skewer comes out clean. The cake will be a deep golden colour when it is ready.
Allow to cool in it’s tin for a few minutes before removing the cake from the tin and allowing to cool completely on a wire rack.
To make the icing mix together the butter and the icing sugar, either using a hand held mixer or the paddle attachment of your stand mixer. Add the passionfruit pulp and mix until the icing is light and fluffy.
Spread the icing evenly over the cake.
Serves 12. Will keep in an airtight container for 3-4 days, keep in the fridge in hot or humid conditions.