A light, moist not overly sweet cake perfect for mid morning and mid afternoon with tea or coffee.
Preheat oven to 180°C.
Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Fold in coconut and self raising flour. Combine yoghurt and passionfruit pulp and mix into other ingredients.
Bake cake for 45 – 50 minutes or until risen and a skewer comes out clean when tested.
Heat passionfruit pulp and caster sugar on stove until sugar dissolves and pour over cake or reserve in a jug to spoon over each slice.