Step 1

Preheat your oven to 180 deg C (fan-forced) and grease a 25cm (10 inch) bundt cake tin. (see note 2)

Step 2

In a medium bowl, combine the flour, coconut, baking powder, sugar and salt. Stir to combine thoroughly and set aside.

Step 3

In another bowl, combine the melted butter, honey, mango, and eggs. Stir well, ensuring it is all mixed.

Step 4

Combine the wet and dry ingredients and mix well until you have a batter.

Step 5

Pour the mixture into the prepared bundt tin.

Step 6

Bake in the oven for 35-40 mins until a skewer inserted comes out clean and the cake is golden brown. Allow to cool for 15 minutes before inverting onto a wire rack to finish cooling. Drizzle the entire cake with the passionfruit glaze and enjoy! (see note 3)

Step 7

Place the passionfruit pulp in a small saucepan over medium-high heat.

Step 8

Make a slurry by mixing the cornflour and water, then add it to the passionfruit, stirring to incorporate.

Step 9

Allow it to cook for a few mins before it thickens.

Step 10

Remove from the heat and allow to cool before using.