Coconut and Passionfruit Slab Cake

1. Preheat the oven to 170°C (340°F/Gas 3). Line a 32 x 22 cm (12½ x 8½ inch) rectangular tin (see note). Beat the butter, caster sugar and vanilla together until pale and creamy. Add the eggs one at a time, beating well after each addition.
2. In a separate large bowl, combine the coconut, ground almonds and baking powder. Using a whisk, stir well to combine. Add the dry ingredients to the butter mixture and beat until well combined.
3. Pour the batter into the prepared tin and smooth the top. Bake for 28 minutes, then reduce the temperature to 160°C (325°F/Gas 3) and bake for an additional 4 minutes or until the top is golden brown and a skewer inserted into the centre comes out clean. Allow to cool completely before icing.
4. To make the icing, mix (by hand or using an electric mixer) the icing sugar with the melted butter in a medium bowl. Add the lemon juice and stir through — the icing will still be powdery — and then the passionfruit pulp and stir until smooth. Ice the cake and allow the icing to set.

Note — This also works well in a 23 cm (9 inch) round springform tin. Cook for 30 minutes at 170°C (340°F/Gas 3) then turn the oven down to 160°C (325°F/Gas 3) and cook for 15 minutes.

1. Preheat the oven to 170°C (340°F/Gas 3). Line a 32 x 22 cm (12½ x 8½ inch) rectangular tin (see note). Beat the butter, superfine sugar and vanilla together until pale and creamy. Add the eggs one at a time, beating well after each addition.
2. In a separate large bowl, combine the coconut, almond meal and baking powder. Using a whisk, stir well to combine. Add the dry ingredients to the butter mixture and beat until well combined.
3. Pour the batter into the prepared tin and smooth the top. Bake for 28 minutes, then reduce the temperature to 160°C (325°F/Gas 3) and bake for an additional 4 minutes or until the top is golden brown and a skewer inserted into the centre comes out clean. Allow to cool completely before icing.
4. To make the icing, mix (by hand or using an electric mixer) the confectioners' sugar with the melted butter in a medium bowl. Add the lemon juice and stir through — the icing will still be powdery — and then the passionfruit pulp and stir until smooth. Ice the cake and allow the icing to set.

Note — This also works well in a 23 cm (9 inch) round springform tin. Cook for 30 minutes at 170°C (340°F/Gas 3) then turn the oven down to 160°C (325°F/Gas 3) and cook for 15 minutes.