Coconut Passion Fruit Cake
Need to mentally get away to tropical paradise? Then try this coconut passion fruit cake recipe to help you escape the winter doldrums! Moist coconut cake with passion fruit curd filling frosted in sweet vanilla bean Swiss buttercream making this decadent Easter dessert one incredible passion fruit dessert.
About This Coconut and Passion Fruit Cake Recipe
Layered cakes can be a bit of a challenging baking project because of the multiple components, but this coconut cake with passion fruit filling is totally worth it! Passion fruit recipes are so underrated but bring such a refreshing, tropical feel to any dessert. Pair it with coconut with the three layers of cake and the vanilla bean in the buttercream, and you’ve got a perfect balance of flavors and textures. I suggest making the three components the day before you serve because it’s easier to put together cold and less stressful than trying to do everything in one day. While this passion fruit dessert does need to be stored in the fridge, it’s best served close to room temperature.
Coconut and Passion Fruit Cake Ingredients
- Passion fruit juice: Used to make the fruity passion fruit curd filling. Since unsweetened passion fruit puree is unavailable, I opt for sweetened juice and greatly reduce the sugar I would normally use in a curd recipe.
- Passion fruits: Optional for this recipe but it really puts the passion in this passion fruit dessert. The inside of the fruit is so bright and the seeds add a slight crunch to the filling.
- Shredded Coconut: Most stores only offer sweetened shredded coconut, so I find it better to toast beforehand to make it a little less sweet tasting.
- Coconut milk: Use regular, non-organic, canned coconut milk. Organic coconut milk has separated the fat from it’s liquid, and it can be difficult to homogenize and get the right proportions if not using the whole can.
Major Allergens Present: gluten, eggs, dairy, coconuts
Equipment Needed
- Hand or stand mixer: Used to make the cake batter and the Swiss buttercream. For this you will use the paddle (for the cupcake batter) and whip (for the buttercream) if using a stand mixer and the beaters if using a hand mixer.
- 8″ Cake pan(s): Used to bake the cake in. You ideally need three, however, if you just have one, you will need to remove the cake, respray, and weigh out the batter for all three layers.
How to Make Passion Fruit Cake:
What is coconut passion fruit cake made out of?
This coconut and passion fruit cake recipe is one of the best passion fruit recipes you can find because it pairs three amazing flavors together: passion fruit, coconut, and vanilla bean. One main component is the coconut cake with both coconut milk and toasted, shredded coconut, while the second main component is the tart and fruity passion fruit curd with passion fruit juice and real, fresh passion fruits. The vanilla bean comes in subtly in the form of a light coating of sweet Swiss buttercream. The combination of multiple flavors and textures really makes this the best coconut passion fruit cake.
Make the moist coconut cake:
The coconut cake uses a basic creaming method. A creaming method is first creaming together the butter and sugar until fluffy. This adds air into the batter formed by the sugar crystals slicing through the butter. Second, you add the eggs and extracts, and finally adding the dry ingredients and liquids alternately. Many cakes and cookies use this method and is a foundation for baking. Know this method well. The key is to continuously scrape the bowl and attachment(s) before and after each addition of ingredients. This ensures all the ingredients are playing together cohesively.
Make sure to toast the coconut first thing so it has time to cool before using. Toasting the coconut brings out a much better coconut flavor. It also helps dry the coconut out a little bit, and preventing a stickier, sweeter, and less flavorful cake.
Make the passion fruit cake filling:
The passion fruit curd utilizes the stove top method which uses cornstarch as the primary thickening agent. Curd recipes are usually for lemon curds, and since the passion fruit juice is sweetened we need to reduce the sugar. Because of this, we use the stove top method which creates a much nicer tasting curd with a better mouthfeel. It’s also quick and easy. I add lemon juice to help enhance the passion fruit flavor.
When using cornstarch as a thickening agent you need to whisk it into something liquid first (called making a slurry) before adding it to the boiling juices, and it must be cooked to be activated as a thickening agent. Add in your slurry, bring to a boil and cook for an additional minute to allow the cornstarch to activate, thicken, and to cook out the cornstarch taste and texture. Allow to set with a piece of plastic wrap touching the surface then ensure it’s cold before filling your coconut passion fruit cake.
Whip up the Swiss buttercream:
Swiss buttercream uses the Swiss meringue method, and your butter must be soft enough where it dents very easily when pressed. Making buttercream is all about temperature regulation as well as suspending fat and water together. To make, cook your egg whites and sugar over a double boiler until the sugar is dissolved then whipping on high speed until stiff peaks. Reduce to medium speed then slowly add the butter one tablespoon at a time. It’s going to look terrible and like you messed it up until the last 1-3 tablespoons. Don’t give up! Once done adding butter, scrape down the bowl and attachments and whip on high speed for 2-3 minutes.
Compose the coconut cake with passion fruit filling:
Putting a cake all together can be quite challenging, but we all love a challenge for a good passion fruit dessert right? You want your cake cold and curd cold, and the buttercream made the day before. Massage that buttercream so it is soft and pliable and get everything you need in one area. Slice off the dome part of the cake and brush with extra passion fruit juice. This helps keep the cake moist and gives extra passion fruit flavor. Make a ring two laps high of buttercream around the edge of the cake and spread half of the passion fruit curd filling. Press down the second layer and repeat with the last of the curd and third layer.
Swipe the sides of the cake spreading any oozing buttercream around for a naked look. Dump out the rest of the vanilla bean butter cream on top and smooth. Square out the edges of the cake and smooth the top again. I like to decorate with toasted coconut for a little extra crunch as well as scooped out passion fruit juice and two halves of a passion fruit. This is a great passion fruit dessert to serve in the spring and especially for any Easter celebrations. Keep cold, but pull from the fridge 2-3 hours before serving.
Getting hung up or lost on all the baking terminology? Study up here.
Help Making Coconut Passion Fruit Cake Recipe:
How to make Swiss buttercream:
There are several varieties of buttercream ranging in method and ingredients. This passion fruit recipe uses a meringue base with butter and more specifically the Swiss method for the meringue. Meringue based buttercream is a delicate balance of the suspension of fat (butter) and water (egg whites) and temperature. While buttercream can be quite challenging, here are some tips to make sure your buttercream is fluffy and silky smooth.
- Make sure your butter is soft. If you have too cold butter, the fat will not properly suspend in the butter and it will separate. The butter should be soft enough where it indents easily when pressed.
- Your egg whites should be stiff and nothing less. Anything less and there’s not enough air already in it before the butter deflates.
- Add the butter slowly, one tablespoon at a time waiting until it is fully mixed until adding in the next. The slow addition of butter helps keep the fat and water suspension in good balance.
- Keep in mind that when you start adding butter, the fat will cause your beautiful meringue to immediately deflate. No tears yet! The buttercream will look terrible until you add in the last couple tablespoons which is when it all comes together.
- Once you’ve got all the butter in, scrape down the bowl and attachment of any missing butter or meringue, then whip on high for an additional two minute.
- Buttercream always need to relax for several hours after all that work, so keep it covered until needed. Give it a massage with your spatula until creamy and dreamy and pliable.
Enhancing This Coconut and Passion Fruit Cake Recipe:
- Add in some whole fresh fruits like raspberries or blueberries for some extra freshness!
- Frost in a white chocolate buttercream instead for a little extra sweetness.
How to Store and Freeze Coconut Passion Fruit Cake
- Store with any exposed cake wrapped in plastic wrap and in the fridge for up to five days.
- Freeze, wrapped, for up to two months. Individual components can be frozen as well.
Troubleshooting Coconut and Passion Fruit Cake:
- My buttercream separated! The problem is most likely the temperature. To rectify, create a double boiler on your stove top and mix vigorously until it comes together. Place back in your mixer bowl and whip on high speed to increase the volume slightly. It will never be where it should but it will be in a good enough state.
- I have lumps in my curd! You were not whisking vigorously enough after you added the slurry or you did not whisk together the cornstarch with the sugar. Make sure when you are whisking the slurry to get the corners of the pot which are a secret hideout that lets lumps form. Also, when making the slurry, get rid of any cornstarch lumps by either sifting or whisking with the sugar before adding the cream.
Something else going wrong? Reach out and we will troubleshoot together!
Coconut Passion Fruit Cake
Equipment
- 8" Cake pan(s) 3 is ideal but no needed
- Hand or stand mixer
- Pastry brush Optional
Ingredients
Coconut Cake
- 196 g Shredded coconut toasted
- 280 g Granulated sugar
- 172 g Butter, unsalted
- 4 ea Whole eggs
- 572 g Coconut milk Non-organic
- 420 g All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- ¼ tsp Kosher salt
Passion Fruit Curd Filling
- 205 g Passion fruit juice sweetened plus extra for brushing
- 1 ea Lemon juice
- 1 Tbs Cornstarch
- 2 Tbs Granulated sugar
- 6 ea Egg yolks
- 60 g Heavy cream
- 2 Tbs Butter, unsalted
- 1 ea Passion fruit optional
Vanilla Bean Swiss Buttercream
- 3 ea Egg whites
- 180 g Granulated sugar
- 2 Sticks Unsalted butter Soft
- ½ ea Vanilla bean or 2 tsp vanilla extract or 1 tsp vanilla bean paste
Decoration
- 2 ea Passion fruit
- ¼ cup Shredded coconut toasted
Instructions
To prepare the coconut cake
- Preheat the oven to 350℉ and prepare your 8" cake pan(s) with pan spray and lined with parchment paper.
- If you haven't done so yet, toast the coconut evenly (don't forget to toast more than what was weighed if you want to garnish with it!). Check and stir it frequently to prevent it from burning. Allow to cool before using.
- Using your stand mixer and paddle or hand mixer and beaters, cream together the butter and sugar on medium speed until light and fluffy. Scrape down the sides of the bowl and attachment.
- Lower to speed to medium-low, and add in the eggs. Mix until combined and scrape down the sides of the bowl and attachment.
- Alternately, add in the dry ingredients and coconut milk starting and ending with the dry ingredients (dry, wet, dry, wet, dry). Mix on low speed until a dough a batter comes together.
- Fold in the toasted coconut, and divide between your cake pans with about 600g each. If you don't have three cake pans, you will need to bake them one or two at a time.
- Bake at 350*F for 20-25 minutes or until the center when pushed springs back up. Allow to cool completely before wrapping and cooling in the fridge until cold. If you did not have three cake pans, re-spray and line the cake pan, and bake again.
To prepare the passion fruit curd filling
- Whisk the passion fruit curd in a pot with the lemon juice, and bring to a boil.
- While waiting for the juices to boil, whisk together the cornstarch and sugar followed by the yolks and cream to make a slurry.
- Slowly whisk in a portion of the boiling juices into the cornstarch slurry to temper. Add everything back into the pot and cook stirring constantly.
- Once it comes to boil, continue to cook while constantly whisking for another minute.
- Remove from heat, whisk in the butter, and transfer to a heat resistant bowl. Allow to cool with a piece of plastic wrap on touching the top of the curd. Once cooled, place in the fridge until cold and ready for use.
To prepare the vanilla bean Swiss buttercream
- Ensure that your butter is soft and easily dents when pressed.
- Whisk together the sugar and egg whites in a heat resistant bowl, ideally in the bowl of your mixer. Bring a pot with an inch of water to a boil.
- Reduce the heat to low then place the egg white and sugar bowl on top. Allow to warm while whisking occasionally until the dissolves, around 120℉.
- Move the bowl to your mixer (wipe the bottom) and whip on high speed until stiff peaks.
- Reduce the speed to medium, and gradually add one tablespoon of butter at a time allowing it to fully combine before adding the next.
- Once all the butter has been added, add in the vanilla bean seeds (or substitutes), then whip on high speed for about 2-3 minutes.
- Scrape down the bowl and attachments, cover with plastic wrap, and allow to sit overnight.
To finish the coconut passion fruit cake
- Unwrap the buttercream and massage with your spatula until smooth and pliable. Transfer about two-thirds of the buttercream into a piping bag or a ziplock bag. Set aside.
- Unwrap the curd and slice open a passion fruit. Spoon out the insides and mix into the curd. Set aside.
- Unwrap the cake and slice off the dome. Brush with passion fruit juice and place one layer on a cake board or your serving plate or stand.
- Cut a half-inch hole in your piping bag and pipe two rings of buttercream along the edge of the cake. Spatula on half of the passion fruit curd filling and place a second layer of cake of top firmly pressing down to adhere.
- Repeat the process for the second layer of filling and top with the third layer of cake.
- Place the rest of the buttercream on top and spread around the top and spreading minimal buttercream on the side to create the affect of a naked cake.
- Decorate the top with toasted coconut and more passion fruit insides. Keep in the fridge and pull about two hours before serving. Serve at around room temperature.
Nutrition
Frequently Asked Questions:
- What pairs well with passion fruit? You can pair so many things to create a variety of passion fruit desserts. If you’re looking for a warmer, cozier dessert pair with dark chocolate and cinnamon or dark chocolate and caramel. If you’re looking for something more fruity, lots of fresh fruits go very well with passion fruit including berries, tropical fruit, citrus, and so many more. Passion fruit also pairs well with yogurt, hazelnuts, basil, thyme, lavender, honey, and white chocolate.
- What should I do with passion fruit? There are so many different passion fruit recipes out there, and fresh passion fruit is a particularly loud and sour flavor. Fresh passion fruit is great for cocktails, parfaits and trifles, and especially for decorating for the vibrant color and unique seeds. Passion fruit juice is sweeter and a little quieter flavor and is great for curd which can be used for tarts, fillings for cakes or cupcakes, and bars.
Have another question? Reach out and I’ll try to answer it for you!
