• 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.