Coconut Passion Fruit Raspberry Layer Cake

Ingredients

For the cake:

• 165 grams (1¼ cups) all-purpose flour
• ¾ tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. kosher salt
• 85 grams (6 tbsp.) unsalted butter, at room temperature
• 150 grams (¾ cup) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 tsp. vanilla extract
• ½ tsp. coconut extract
• 175 ml (¾ cup) coconut milk, well-stirred (from a can)
• 40 grams (½ cup) shredded unsweetened coconut

For the passion fruit curd: 

• 100 grams (½ cup) passion fruit puree
• 65 grams (1/3 cup) granulated sugar
• 2 large eggs
• 2 tsp. water
• ½ tsp. powdered gelatin
• 170 grams (12 tbsp.) butter, very cold
• 2 grams (½ tsp.) kosher salt

FOR THE COCONUT CRUMB:

• ½ cup (100 grams) granulated sugar
• 25 grams (1½ tbsp.) light brown sugar
• 90 grams (¾ cup) cake flour
• 2 grams (½ tsp.) baking powder
• 2 grams (½ tsp.) kosher salt
• 10 grams (2 tbsp.) shredded unsweetened coconut
• 57 grams (¼ cup) butter, melted
• 6 grams (1½ tsp.) vanilla extract
• 2 grams (½ tsp.) coconut extract

For the frosting:

• 113 grams (8 tbsp.) unsalted butter, at room temperature
• 113 grams (1 cup) confectioners’ sugar, sifted
• Pinch of salt
• 25-50 grams (2-4 tbsp.) passion fruit puree

To assemble: 

• 66 grams (2/3 cup) passion fruit puree
• 8 oz fresh raspberries
• Thick coconut shavings, lightly toasted (for garnish)
• Freeze dried raspberries, crushed into powder (for garnish)

Instructions

1. Preheat the oven to 350 degrees Fahrenheit for the cake. A quarter sheet pan’s edges should be butter and floured. Using parchment paper, line the bottom of the pan. Combine the flour, baking powder, baking soda, and salt in a medium mixing basin. Set aside after whisking to combine. Combine the butter and sugar in the bowl of an electric mixer. Mix on medium-high speed for 2-3 minutes, or until light and fluffy. Combine the egg, egg yolk, and extracts in a mixing bowl. Scrape the bowl’s sides clean. Half of the dry ingredients are added and mixed on low speed just until combined. Mix in the coconut milk on low speed until it is completely mixed. Mix on low speed until the remaining half of the dry ingredients, as well as the shredded coconut, are equally incorporated, being careful not to overmix.
2. Smooth the batter out into a uniform layer in the prepared pan. Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean but with a few crumbs. Allow at least 10 minutes for the cake to cool in the pan before delicately turning it out onto a cooling rack using a knife along the edge. Allow it cool completely before continuing, covering if necessary to avoid drying out.
3. To prepare the passion fruit curd, combine the passion fruit puree and sugar in a blender and process until the sugar granules are completely dissolved. Blend on low until the mixture is a vibrant orange-yellow color. Clean empty the blender canister and transfer the contents of the blender to a medium pot or saucepan. To bloom the gelatin, pour the water into a small basin and sprinkle the gelatin evenly over the top. Heat the passion fruit mixture in a saucepan over low heat, whisking often. As it heats up, it will start to thicken. When it reaches a boil, remove it from the heat and pour it into a clean blender canister. Blend in the gelatin, butter, and salt until the mixture is thick, glossy, and completely smooth. Transfer to a heatproof container, cover, and chill for at least 1 hour, or until totally cold.
4. Preheat the oven to 300 degrees F for the coconut crumb. Use a silicone baking mat or parchment paper to line a baking sheet. Combine the sugar, flour, baking powder, salt, and shredded coconut in the bowl of an electric mixer. Mix on low speed until everything is well incorporated. Combine the melted butter, vanilla, and coconut extracts in a mixing bowl and stir until the dry ingredients form tiny clusters. Place the clusters on the baking sheet that has been prepared. Bake for 20 minutes, breaking them up halfway through. Remove the baking sheet from the oven. As the crumbs cool, they will dry and solidify. Before using, allow to cool fully.
5. Make the icing just before constructing the cake. In the bowl of an electric mixer, beat the butter on medium-high speed for 1 minute, or until smooth. Combine the confectioners’ sugar and salt in a mixing bowl and whisk on low speed just until combined. Continue to beat on medium-high speed for another 1-2 minutes, or until smooth. 2 tablespoons passion fruit puree, combined on low speed just until blended Increase the mixer speed to high and beat on high for about 4-5 minutes, scraping down the bowl as required. If the frosting is still too thick, add the remaining puree 1 tablespoon at a time until the texture is lighter and the degree of passion fruit flavor is to your liking.
6. To assemble the cake, cut two circles out of the cake with a 6-inch cake ring (these will be the top two layers.) Wipe the cake ring clean and set it in the center of a sheet pan lined with parchment paper or a silpat. Line the interior of the cake ring with a strip of acetate. Place bits of leftover cake in the ring and mash them together to form a flat, equal layer. Soak half of the passion fruit puree into the cake with a pastry brush.
7. Spread half of the passion fruit curd in an even layer over the cake. Distribute half of the fresh raspberries evenly over the curd and gently press them into it. Sprinkle half of the coconut crumbs equally over the curd, gently adhering and anchoring them in place with the back of your palm. Place a second strip of acetate between the cake ring and the top 14-inch of the first strip of acetate and gently tuck it in. Repeat the layering technique with another cake round on top of the coconut crumb (passion fruit puree, curd, raspberries, and coconut crumb.) On top of it, place the remaining cake layer. Over the top, spread the passion fruit icing in a uniform layer. Garnish with toasted coconut and/or freeze-dried raspberry powder, if preferred.
8. Place the completed cake in the freezer for at least 6 hours to allow the cake and filling to firm. Remove the pan from the freezer at least 3 hours before serving, take the cake out of the cake ring, and peel away the acetate layers. Defrost for at least 3 hours before slicing and putting on a cake dish.

Source: Everyday Annie

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