Passionfruit butter cakes | Women's Weekly Food

Ingredients

• 90 gram (3 ounces) butter, softened
• 1/2 cup (110g) caster (superfine) sugar
• 2 eggs
• 1 cup (150g) self-raising flour
• 1/4 cup (60ml) passionfruit pulp
• 90 gram (3 ounce) packet passionfruit jelly
• 1 cup (250ml) boiling water
• 1 cup (80g) desiccated coconut
• 1/2 cup (125ml) thickened (heavy) cream, whipped
• Passionfruit curd
• 2 eggs, beaten lightly
• 1/3 cup caster (superfine) sugar
• 1 tablespoon lemon juice
• 1/4 cup passionfruit pulp
• 60 gram (2 ounces) butter, chopped coarsely