Preheat the oven to 350 °F
Warm the milk in a small saucepan and stir in the oil and the granadilla pulp. Set aside.
Using an electric mixer, beat the eggs until pale.
Add the sugar a few tablespoons at a time mixing well between each addition. Beat until fluffy and light in colour, about 10 minutes.
Sift the cake flour, baking powder and salt together.
Stir the flour mixture and the milk mixture into the egg mixture alternately, mixing until a batter forms.
Finally stir in the vanilla and coconut.
Grease a loaf pan and line with parchment paper sling.
Bake for 30-35 minutes, until golden and a skewer inserted comes out clean.
Let the cake cool inside the pan, then turn out onto a cooling rack to cool down completely before spreading the frosting over the top of the loaf and finish with 1 tbsp granadilla pulp.
