INGREADIENT

• 4 eggs
• 200g caster sugar
• 250g plain flour
• 2 tsp baking powder
• 1 tsp salt
• 115g unsalted butter
• 220ml coconut milk
• 100g shredded coconut
• 1 cup passionfruit curd

Direction

1. Preheat oven to 180C and line 20 muffin holes with paper cases.
2. Combine eggs and sugar in a large bowl, and place over a saucepan of gently simmering water. Whisk mixture for 3 minutes until eggs are warm to the touch and starting to foam up.
3. Remove bowl from pan, place on a tea towel and immediately beat with an electric mixer on high for 8 minutes, until very pale and tripled in volume.
4. Gently heat butter and coconut milk until the butter has melted.
5. Sift a third of the dry ingredients: flour, baking powder and salt into the egg mixture and fold in. Pour in half the coconut milk mixture and stir to combine. Repeat with remaining flour and milk, ending with flour mixture.
6. Add shredded coconut to batter and gently fold to combine.
7. Spoon batter into paper cases and bake until golden for approximately 12 minutes. Remove from pan and cool completely on a wire rack. Top with a dollop of cooled passionfruit curd to serve.