Who needs a reason to bake?

There are many reasons to bake - birthdays, celebrations, dinner parties... however my reason for baking last night was because I bought a new tin! I have been wanting to buy a bundt tin for ages and finally did over the weekend. I also had some passionfruits and a lemon which looked like they were in desperate need of being used, so that was another reason. Actually, I don't need a reason to bake, I just do it because I love it!

This is a delicious cake to share for morning tea or with coffee. It is moist yet crumbles between the fingers. The flavour is subtle with the butter coming through nicely, however if you'd like a stronger passionfruit flavour, add an extra passionfruit or two. The coconut adds a final tropical flavour and texture to the cake. So yummy! ENJOY.

Lemon Passionfruit Bundt Cake 
185g butter, at room temperature
1 cup caster sugar
2 eggs
2 large passionfruits
1 lemon
2/3 cup of buttermilk
2 1/4 cups self raising flour
1 cup icing sugar
coconut to decorate

Butter a bundt tin and preheat the oven to 180 degrees C. In a bowl, beat the butter and sugar together until smooth. Add the eggs, one at a time, beat between each one until combined. Add the passionfruit and the rind of the lemon and beat until smooth. Slowly beat in the flour and buttermilk in alternate batches until combined. Scoop the batter into the cake tin and pop in the oven for about 45 - 50 minutes. When done, a skewer should be inserted into the centre and come out clean. Set aside to cool for about 10 minutes in the tin then remove and cool completely on a wire rack. Sift the icing sugar into a bowl and mix through the juice of half a lemon. Pour over the top of the cake and let drizzle over the sides. Sprinkle the top with some coconut and serve. ENJOY.