Granadilla and Coconut Loaf Cake

220g exra virgin olive oil

180g granulated sugar

1 tbs vanilla paste

3 large eggs

zest of 1 large lemon

280g cake flour

20g desiccated coconut

1 tsp baking powder

½ tsp bicarbonate of soda

a pinch of salt

225g double cream yoghurt

¾ cup of granadilla pulp, plus extra for topping

250g mascarpone, at room temperature

Method

Preheat the oven to 180°C. Prepare a loaf pan with baking paper and set aside. In a large mixing bowl, add the olive oil, sugar, vanilla, and lemon zest. Whisk until combined.

Add the eggs and mix until smooth. Add the cake flour, coconut, baking powder, bicarb, and salt, until combined. Mix through the yoghurt, lemon juice, and granadilla pulp until just combined.

Pour the mixture into the prepared loaf tin and bake at 180°C for 40 to 45 minutes. Once baked allow the cake to cool completely on a cooling rack.

Top the cake with softened mascarpone. Drizzle with extra granadilla pulp, and top with toasted coconut flakes, and enjoy. 

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