What have you got on this week? Got time to make a cake? 

How 'bout this one:

A lemony, passionfruit, yoghurt cake. 

(Really got to work on my titles.)

I made it for Ad's sister who had a birthday yesterday and sent the remaining half home with her. Lucky there was a piece here to photograph at all as it's going to be a hot race between Ad and me, I think, to see who can snaffle it!

I thought about this cake because my sister Naomi asked me about coconut cake through the week. So I was thinking coconut cake but had some fresh passionfruit and lots of lemons, and well here we are.

 Lemon, passionfruit and yogurt cake. With Coconut. 

 INGREDIENTS

125g butter, softened

1 cup white sugar

2 eggs

2 cups self-raising flour

zest of 1 lemon

juice of 2 lemons

2 tblsp vanilla yoghurt

1/2 cup shredded coconut (extra for top)

2 tablespoons passionfruit pulp

METHOD

Cream butter and sugar. Stir in 2 eggs, one at a time. Stir in lemon zest and half the lemon juice. Stir in one cup flour. Stir in other half lemon juice. Add 2nd cup of flour. Fold in yoghurt, coconut and passionfruit pulp together. Divide between 2 x 20cm pans and bake in moderate oven (180deg) for about 20 minutes or until spongey and golden. 

Join together with butter cream with added passionfruit pulp (I have no idea what's in my butter cream or icing – I kinda make them up every time.) Let's say a cup of icing sugar + 1 dessertspoon of soft butter and approx 1 tablespoon of passionfruit. 

Icing: approx 1.5 cups icing sugar + 1 dessertspoon soft butter and a small splash of milk to thin it out. If it's too thin add more icing sugar. Sprinkle with coconut.

You probably know this but don't fill or ice cakes that are at all warm, wait till they're cold.

Oh so yummy. 

Wish I could serve you all up a piece.

xxx