180g butter, softened
250g caster sugar
225g desiccated coconut
225g self-raising flour
For the passion fruit syrup
150g caster sugar
100ml passion fruit pulp (from around 6 large passion fruit)
250g crème fraîche or Greek yoghurt
23cm loose-bottomed cake tin
Preheat the oven to 160C/325F/Gas 3. Oil and line the cake tin with baking paper. Cream the butter and half the sugar together until smooth then beat in the remaining sugar and eggs, a little at a time until combined (don’t worry if the mixture appears curdled). Fold in the desiccated coconut and flour until smooth and spoon into the prepared tin.
Transfer to the oven and bake for 45-50 minutes, covering loosely with foil if the cake begins to brown. Cool in the tin for 5 minutes and then transfer to a wire tray and poke holes all over the cake.
To make the passion fruit syrup, place the sugar and 150ml water in a saucepan and heat gently to dissolve the sugar. Add the passion fruit pulp and bring to the boil. Allow to simmer gently for 8-10 minutes until slightly reduced and thickened. Spoon all but a few tablespoons over the cake and allow to infuse until cold.
Serve the cake with the crème fraîche, raspberries and a drizzle of the remaining syrup.
RECIPES, FOOD AND PROP STYLING: LOUISE PICKFORD.
PHOTOGRAPHY: IAN WALLACE