What a joy when passionfruit are back in season. Even better when a family friend gives you a huge bag to scoff. Nothing beats it scooped straight out of the shell but I decided to flavour a sponge with these little beauties.

1 c flour

1 tsp baking powder

3/4 c desiccated coconut

1/2 c sour cream or yoghurt

1/2 c passionfruit pulp
125g butter, softened

125g caster sugar

2 eggs

1 tsp vanilla extract

Ganache coating:
500g icing sugar

3/4 c milk of choice (I used coconut)

200g white chocolate, chopped

juice from 4 or 5 passionfruit (strain out seeds)

shredded or desiccated coconut

Preheat oven to 180C. Line a 20cm square tin with baking paper.
In a small bowl mix the flour, baking powder and coconut. In another bowl mix the yoghurt with passionfruit pulp.
Cream butter and sugar together in a large bowl until pale and fluffy. Add in eggs one at a time and then vanilla. Lightly fold in half the flour mixture and half the yoghurt mixture, then the remainder until just combined.
Spread evenly into your tin and bake for 20-25 minutes until cooked through. Leave in the tine for 10 minutes before transferring to a wire rack to cool completely.
To make the coating, sift the icing sugar into a large bowl. In a saucepan over low heat, heat the milk until just boiling. Take off heat and mix in the chocolate until all smooth and melted. Pour into the icing sugar with the passionfruit juice. Mix thoroughly until no lumps remain.
Spread about 3 cups of desiccated or shredded coconut on a plate. Prepare a tray lined with baking paper.
Once sponge is cooled, trim off the sides and cut equally into 25 pieces.
Using 2 forks dip a piece into the ganache, coating it well, then roll in coconut using 2 more forks. Place onto your tray. Repeat for all the pieces then refrigerate until set. So good with a cuppa!