Passionfruit and Coconut Cake

Cake: 

• 200g unsalted butter, softened 
• 1 cup CSRCaster Sugar
• 4 x large eggs 
• 1/2 cup fresh passionfruit pulp (approx. 4-5 passionfruits) 
• 1/2 cup of desiccated coconut 
• 1 tsp vanilla extract 
• 2 cups White Wings Self-Raising Flour 
• Pinch of salt 
• 1/2 cup of milk 

Swiss Meringue: 

• 3 large egg whites 
• 3/4 of CSRCaster Sugar 
• ¼ tsp cream of tartar (can substitute with vinegar or lemon juice)
• 1 tsp vanilla extract 

Decoration: 

• Additional passionfruit pulp for drizzling 
• Coconut flakes, lightly toasted (for garnish)

1. Preheat the oven to 160°C and line a round cake tin with baking paper. 
2. In a large bowl, beat the softened butter and caster sugar together until light and fluffy.
3. Add eggs one at a time, mixing thoroughly. Stir in the passionfruit pulp, desiccated coconut and vanilla extract. 
4. Gradually sift in the flour and salt. Mix until just combined, then add the milk and stir until smooth. 
5. Pour the batter into the prepared cake tin and bake for 50-60 minutes, or until a skewer inserted in the centre comes out clean. Let the cake cool completely. 
6. Swiss Meringue: Combine egg whites, caster sugar and cream of tartar in a heatproof bowl. Set over simmering water, whisking until the sugar dissolves and the mixture reaches 70°C. 
7. Remove from heat and beat on high speed until stiff, glossy peaks form. Add vanilla extract. 
8. Assemble the Cake: Spread the Swiss meringue generously over the top of the cooled cake. Optional: Torch meringue to add toasted golden peaks. 
9. Drizzle with additional passionfruit pulp and sprinkle with toasted coconut flakes for a beautiful finish