Method:
1 Preheat the oven to 180°C fan forced.  Using electric mixer, cream the butter and sugar until pale. Add the egg and beat until well combined. Stir in the flour, coconut, sour cream, milk and passionfruit pulp. Mix until the batter is smooth.
2 Lightly grease six 1/2 cup capacity muffin or friand moulds. Spoon the cake batter into holes so they are two-thirds full. Smooth the surface. Bake for 15-18 minutes or until a skewer inserted into the centre comes out clean. Stand in the pan until firm enough to remove.
3 For the passionfruit glaze. combine the passionfruit pulp and enough icing sugar to form a very thick paste. Microwave uncovered on High/100% for 30 seconds until soft and runny. Spoon hot glaze over the warm cakes. Serve.