Coconut Butter Cake Layered with Passionfruit Butter

taste.com.au

Lynne

400g Western Star Chef's choice butter

2 cups (440g) caster sugar

2 tsp finely grated lemon rind

1 tsp coconut essence

4 eggs

2 cups (160g) desiccated coconut

3 cups (450g) self-raising flour

½ cup (75g) plain flour

1 cup (250ml) milk

1 cup (160g) pure icing sugar

2 tbsp passionfruit pulp

Passionfruit butter

65g Western Star Chef’s choice butter, chopped

¾ cup (165g) caster sugar

2 eggs, whisked

½ cup (125ml) passionfruit pulp

¼ cup (60ml) lemon juice

2 tsp finely grated lemon rind

Directions at taste.com.au

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