Coconut, Passionfruit and Orange Syrup Mini Loaves

Preheat the oven to 160°C fan bake. 

Whisk the oil and sugar together then beat in the eggs until creamy. Stir in the yoghurt, orange zest and juice. Fold in the combined flour, coconut, baking powder and salt until just combined. Don’t over-mix or the cakes will be heavy.

Pour into the tins and bake for about 23-25 minutes until golden and a skewer inserted into the centre comes out clean.

Spoon half of the the cooled syrup evenly over the hot cakes.

Cool completely in the tins. Serve with the remaining syrup and a dollop of cream. Makes 10.

Passionfruit Syrup
Place all of the ingredients in a saucepan and bring to the boil. Simmer gently for 15 minutes until reduced and syrupy. Cool. Syrup can be made three days ahead.

Tins: I used an 8 hole mini loaf tray, greased and lined with a strip of baking paper, bringing it up the narrow ends of the tins plus 2 extra greased 150 ml cake tins. You can also use a 12 x ½ cup capacity muffin tin. Grease and line the bases with baking paper.

Syrup: When using a syrup the rule of thumb is: Use a hot syrup over a cold cake or a cold syrup over a hot cake. If using tins where the presentation side requires them to be turned out, use the hot syrup/cold cakes method.