"White chocolate and tangy passionfruit create a golden twist on a classic teatime treat"
Melted butter, to grease
125g butter, at room temperature
155g (3/4 cup) caster sugar
150g (1 cup) self-raising flour
70g (2/3 cup) desiccated coconut
85g (1/3 cup) sour cream
60ml (1/4 cup) fresh passionfruit pulp
185ml (3/4 cup) milk
180g white chocolate, chopped
575g (3 3/4 cups) icing sugar mixture
Fresh passionfruit pulp, extra
225g pkt shredded coconut
1. Preheat oven to 180C. Brush a 19cm square cake pan with butter. Line with non-stick baking paper. Use an electric beater to beat butter and sugar in bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in half the flour and half the coconut then fold in half the sour cream and half the passionfruit pulp. Repeat folding with the remaining flour, coconut, sour cream and passionfruit pulp until just combined. Pour into pan. Smooth the surface. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool slightly. Transfer to a rack to cool completely.
2. Meanwhile, heat milk in a saucepan over medium-low heat until just boiling. Add chocolate. Set aside for 3-4 minutes or until chocolate melts. Stir until smooth. Transfer to a large bowl. Use a wooden spoon to beat in icing sugar. Strain extra passionfruit pulp through a sieve to extract 2 table spoons of juice. Beat in passionfruit juice until well combined. Set aside for 20 minutes to thicken.
3. Trim the sides from cake. Cut into 16 even squares. Carefully trim crusts from top and bottom of each square.
4. Place the coconut on a tray. Line another tray with baking paper. Use 2 forks to dip 1 cake square in icing to coat. Tap forks on side of bowl to remove excess. Place on coconut. Turn, patting to coat. Place on line tray. Repeat with the remaining cake, icing and coconut. Place in fridge for 30 minutes to set. Serve at room temperature.