Passionfruit and coconut cake with lime and cream cheese icing

Small:

Preheat oven (FF) to 180C. Remove plastic film, sachet of icing and baking paper before baking.
DEFROSTED: Bake for 30-35 minutes or until a skewer tests clean.
FROZEN: Bake for 50-55 minutes or until a skewer tests clean.
Cool for 20 minutes in the tin, then run a sharp knife around the edges a few times to loosen. Turn the cake out on to a rack to cool completely, removing the baking paper from the base.
When the cake is completely cooled, snip the corner off the sachet and pipe the icing onto the cake.
Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook within 48 hours. This product contains raw eggs and should be fully cooked before consumption.
Ovens vary, please adjust cooking times if necessary.

Cream cheese icing (sugar, cream cheese (milk, cream (milk), salt, stabilisers (410, 412), culture), butter (cream (milk), salt), vanilla extract, lime juice, lime zest), sugar, plain flour (wheat), passionfruit pulp (17%), buttermilk (cream (milk), cultures), butter (cream (milk), salt), free range egg, coconut shreds (4.5%), coconut (4.5%), corn flour GF (sulphites), baking powder (cream of tartar, sodium bicarbonate, organic rice flour), vanilla bean paste, olive oil