Preheat your oven to 180 deg C (fan-forced) and grease a 25cm (10 inch) bundt cake tin.

In a medium bowl, combine the flour, coconut, baking powder, sugar, and salt. Stir to combine thoroughly and set aside.

In another bowl, combine the melted butter, honey, mango, and eggs. Stir well, ensuring it is all mixed.

Combine the wet and dry ingredients and mix well until you have a batter.

Pour the mixture into the prepared bundt tin.

Bake in the oven for 35-40 mins until a skewer inserted comes out clean and the cake is golden brown. Allow to cool for 15 minutes before inverting onto a wire rack to finish cooling.

Drizzle the entire cake with the passionfruit glaze and enjoy!

For the Passionfruit Glaze: Place the passionfruit pulp in a small saucepan over medium-high heat.

Make a slurry by mixing the cornflour and water, then add it to the passionfruit, stirring to incorporate.

Allow it to cook for a few mins before it thickens, then remove from the heat and allow to cool before using.