18 hole x mini loaf tray lined with a strip of baking paper – bring it up the narrow ends of the tins - or use a muffin tinsee notes
Preheat the oven to 160°C fan bake.
Whisk the oil and sugar in a large bowl then whisk 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 25 minutes until risen and golden and a skewer inserted into the centre comes out clean.
Syrup: Place all the ingredients in a saucepan and bring to the boil. Simmer gently for 15 minutes until reduced and syrupy. Cool. Syrup can be made several days ahead and stored in the refrigerator.
Spoon half of the cooled syrup evenly over the hot cakes, letting each spoonful seep in before adding the next.
Cool completely in the tins. Serve with the remaining passionfruit syrup and a dollop of mascarpone.
Tins: You can also use a 12 x 1/2 cup capacity muffin tin. Grease and line the bases with baking paper. Syrup: When using 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 cake method.