Passionfruit teacake

SERVES 8 PREP AND COOK TIME HOUR 15 MINUTES

80g butter, softened

1 teaspoon vanilla extract

2/3 cup (150g) caster sugar

1 egg

1 cup (150g) self-raising flour

1/2 cup (140g) Greek-style yoghurt

1 tablespoon finely grated lime rind

2 tablespoons desiccated coconut

1/4 cup passionfruit pulp

PASSIONFRUIT ICING

1/2 cup (80g) icing sugar 2 tablespoons passionfruit pulp 1 Preheat oven to 180°C (160°C fan-forced). Grease a 10cm x 24cm loaf pan (inside top measurement); line base and long sides with baking paper, extending the paper 5cm over the sides. 2 Beat butter, vanilla, sugar and egg in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour, yoghurt and lime rind. 3 Spread half the mixture into prepared pan; sprinkle with coconut and spoon over passionfruit pulp. Drop spoonfuls of the remaining batter on top; smooth top. 4 Bake for about 45 minutes or until skewer inserted into centre of cake comes out clean. Stand cake in pan for 10 minutes before turning, top-side up, onto a wire rack to cool. 5 PASSIONFRUIT ICING Sift icing sugar into a small bowl; stir in passionfruit until smooth. 6 Drizzle the cooled loaf with Passionfruit Icing. Suitable to freeze without icing. Not suitable to microwave.