Passion fruit, clementine & coconut pound cake

1. Preheat the oven to 160ºC, gas mark 3. Grease a 900g loaf tin and line with nonstick baking parchment (allowing the parchment to come 2cm above the top of the tin). Put the butter in a large bowl, add the clementine zest and sugar and beat until light and fluffy. Gradually add the beaten eggs to the butter and sugar, alternating with the flour until combined. Mix in the sea salt, coconut cream and clementine juice until smooth. Try not to overbeat and stop when just combined.

2. Spoon into the prepared tin, level the top and bake for 60-65 minutes (cover with foil after 45 minutes if browning too quickly) until a cocktail stick inserted into the centre comes out clean. Cool in the tin for 10 minutes.

3. Meanwhile, make the glaze. Cut the passion fruit in half and scrape the flesh into a sieve placed over a bowl. Push the juice through the sieve, reserve 1 tbsp of the seeds and discard the rest. Take 1 tbsp of the juice and mix with 1 tbsp golden caster sugar to make a glaze.

4. Lift the warm cake from the tin onto a cooling rack. Use the cocktail stick to spike the surface of the cake, then brush the glaze all over the top. Place the sieved icing sugar in a small bowl and stir in enough of the remaining passion fruit juice to form a smooth, thick icing that just falls from the spoon. Stir in the reserved seeds. Once the cake is cool, drizzle with the icing and top with the toasted coconut flakes.