Granadilla & Coconut Loaf Cake

220g EVOO
180g granulated sugar
1 tbsp vanilla paste
3 large eggs
Zest 1 large lemon
280g cake flour
20g desiccated coconut
1 tsp of baking powder
½ tsp bicarbonate of soda
Pinch of salt
225g double cream yogurt
¾ cup of granadilla pulp, plus extra for topping
250g mascarpone, at room temperature

Preheat your oven to 180°C. prepare your loaf pan with baking paper and set aside.
In a large mixing bowl add the olive oil, sugar, vanilla, and lemon zest, and whisk until combined. Add the eggs and mix until smooth.
Add in 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 40-45 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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