Step 1

Preheat oven to 170°C. Brush a round 23cm (base measurement) cake pan with oil to grease. Line the base and side with non-stick baking paper.

Step 2

Place butter, sugar, egg, flour, coconut, baking powder and sour cream in the bowl of a food processor and process until smooth. Spoon mixture into the pan and smooth surface. Bake for 45-50 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before turning onto a wire rack to cool completely.

Step 3

Meanwhile, place the extra coconut in a non-stick frying pan over medium heat and cook, stirring, for 5 minutes, or until toasted. Transfer to a plate. Set aside to cool completely.

Step 4

To make the passionfruit icing, strain the passionfruit pulp through a fine sieve into a bowl, gently pushing the pulp through the sieve with the back of a spoon (you will need 2 tablespoons passionfruit juice). Reserve the seeds. Place the icing sugar and butter in a bowl. Use an electric beater to beat until smooth and creamy. Gradually beat in the passionfruit juice.

Step 5

Place the cake on a cake stand or platter and use a palette knife to spread the icing over the top of cake.

Step 6

Sprinkle the coconut and reserved passionfruit seeds over the cake. Cut into slices and serve.