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 coated in sweet vanilla bean Swiss buttercream makes this decadent Easter dessert an incredible passion fruit dessert.
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
Calories: 753kcalCarbohydrates: 80gProtein: 6gFat: 48gSaturated Fat: 34gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 89mgSodium: 378mgPotassium: 268mgFiber: 2gSugar: 51gVitamin A: 1094IUVitamin C: 6mgCalcium: 70mgIron: 4mg
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