Preheat the oven to 160C (320F) fan-forced.

Grease and line a loaf pan with baking paper extending the paper over the sides so you can use them to lift the baked cake out of the tin.

Using an electric mixer, beat the butter and 1 cup of sugar in a bowl until it is pale and creamy. Beat in the eggs one at a time until combined then transfer the mixture to a large bowl.

Fold through the flours, passionfruit and pineapple in two batches until it is all just combined.

Spoon the mixture into the prepared pan and smooth the surface with a spatula.

Bake the cake for 50 minutes or until a skewer inserted at the centre comes out clean.

Stand the cooked cake in the tin for 10 minutes before transferring to a wire rack to cool. It's also very good served warm.