No mixer Honey Passionfruit Slab Cake - Kid-friendly cooking

I had some passionfruit to use - bearing in mind it is in season and I'm working on my seasonal challenge!

This is a kids in the kitchen project - as it has no mixers - just a spoon!

Ingredients - Cake
125g butter, melted

1/3 cup honey
1 cup milk

2 eggs, lightly beaten

2 cups self-raising flour, sifted

1/2 cup desiccated coconut

1/3 cup caster sugar

1.5 passionfruit, hulled (you'll need another 1.5 for the icing so 3 in total)

Method

When I cook with the kids, I try and pre-prepare the recipe as much as I can :

Preheat oven to 160 degrees (or if not fanforced 180 degrees)

Grease and paper your lamington pan - and make sure you have overhang on the baking paper so you can lift out the cake later...

Measure all your ingredients out - melt your butter - have a smaller bowl with your sifted flour and another empty ready with mixing spoon.

Mix the butter and honey together in the bowl.

Add milk and stir (as demonstrated by Laura)

Add flour, coconut and passionfruit and mix again

Add sugar and mix for a final time ensuring all is combined

Pour into your greased and papered pan and smooth out to the sides - put in oven and bake for 20-25 minutes

Test with a skewer to check readiness and when skewer comes out clean remove by pulling out by baking paper and place on cooling rack. When cake completely cooled (approx 1.5 hours) turn over and take paper off, turn back original way and prepare to ice.

Prepare your icing by putting pulp of 1.5 large passionfruit and mix in 1.5 cups of icing sugar. Add small drops of water until it is a thickish but spreadable consistency.

Spread across cake - slice if you wish and you can keep in the fridge about 5 days.

Cake and icing is suitable for freezing.

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