Passionfruit Coconut Layer Cake

This passionfruit coconut layer cake is a tropical pleasure, brimming with the sweet and tangy flavors of coconut and passionfruit.

Ingredients

Passionfruit Curd

•  ¾ cup granulated sugar
•  3 tablespoons cornstarch
•  1 ½ cups passionfruit pulp juice (or passionfruit concentrate or cocktail)
•  3 egg yolks, whisked in a small bowl
•  6 tablespoons butter, cut into pieces

FOR COCONUT CAKE:

•  2 large eggs, at room temperature
•  4 large egg whites, at room temperature (save the yolks for the curd filling!)
•  3/4 cup cream of coconut or coconut cream (NOT COCONUT MILK), mix the cream well before measuring
•  1/4 cup water
•  1 teaspoon pure vanilla extract
•  1 teaspoon coconut extract
•  2 1/4 cup cake flour, sifted
•  1 cup granulated sugar
•  1 tablespoon baking powder
•  1 teaspoon kosher salt
•  12 tablespoons (3/4 cup) unsalted butter, softened at room temperature cut into pieces

FOR SWISS MERINGUE COCONUT FROSTING:

•  5 large egg whites
•  1 cup granulated sugar
•  a pinch of salt
•  1 ½ cups (3 sticks) unsalted butter, softened to room temperature, and cut into pieces
•  2 tablespoons cream of coconut
•  ½ teaspoon coconut extract
•  ½ teaspoon vanilla extract

FOR FILLING AND TOPPING

•  Passionfruit Curd Recipe (above)
•  Toasted coconut flakes

Instructions

Passionfruit Curd

1. Combine the sugar and cornstarch in a medium saucepan over medium heat, then add the juice.
2. Cook, stirring constantly, until the sauce has thickened and is bubbling. To temper the eggs, whisk in half of the hot mixture at a time into the egg yolks.
3. Return the egg mixture to the saucepan and simmer, stirring frequently, for 2-3 minutes, or until the mixture thickens. Cook for a further 1-2 minutes, stirring occasionally.
4. Remove the pan from the heat and stir in the butter cubes. Whisk until the chocolate has melted.
5. Fill a small bowl halfway with the mixture and cover with plastic wrap pushed against the top. Set aside for at least 4 hours, ideally overnight.

For Coconut Cake:

1. Preheat the oven to 350 degrees Fahrenheit. 4 6-inch round cake pans or 3 8-inch round cake pans, greased and lined with paper.
2. Whisk together the egg and egg whites in a medium mixing dish. In a separate bowl, whisk together the coconut cream, water, vanilla, and coconut extracts. Remove from the equation.
3. Combine the cake flour, sugar, baking powder, and salt in a large mixing basin. Mix on low for one minute with an electric mixer. Mix in the butter one piece at a time, on low speed, until only pea-size chunks remain, about 1 minute. Do not over-mix the ingredients.
4. Add half of the wet ingredients, raise the speed to medium-high, and beat for 1 minute, or until light and fluffy. Reduce to low speed and stir in the remaining wet ingredients. Mix on low for about 30 seconds, or until everything is mixed. Hand-stir the batter once with a rubber spatula (Do not over mix cake batter otherwise you will end up with a dense cake).
5. In the preheated pan, divide the batter equally. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean, flipping pans midway through baking. (Be careful not to overbake the cake.) Around 16 minutes, start checking the cake for doneness. Adjust the time appropriately if you’re using a larger cake pan.)
6. Allow 10 minutes for the cakes to cool in the pan before removing and cooling entirely on a wire rack. Prepare the icing in the meantime. Refrigerate or freeze the cakes for up to 2-3 days after wrapping them in plastic wrap. Before icing, make sure it’s at room temperature.

For Swiss Meringue Coconut Frosting:

1. In a heatproof mixing bowl positioned over (not in) a pan of boiling water, whisk together egg whites, sugar, and salt. Whisk for 3 minutes, or until heated and sugar is dissolved (the mixture should feel entirely smooth when rubbed between your fingertips). Remove the pan from the heat.
2. Whip the egg white and sugar mixture for 5 minutes on medium speed with an electric mixer fitted with the whisk attachment. Increase the speed to medium-high and whisk for 6 minutes, or until firm, glossy peaks form and the meringue has cooled (test by feeling the bottom of the bowl).
3. Toggle the paddle attachment on. Add the butter, one piece at a time, to the mixer on medium speed, beating thoroughly after each addition. At first, the frosting may appear to be divided, but keep beating until it comes together. Be patient, and everything will fall into place (as long as you dissolved all the sugar in the previous step and your meringue was cool before adding in the butter).
4. After the buttercream is smooth and silky (but not before), mix in the coconut cream, coconut extract, and vanilla for one additional minute until incorporated.

To Assemble Cake:

1. Remove the dome from the cake layers with a sharp knife. On a cake dish, place one layer of cake.
2. 1 cup of frosting, evenly spread
3. Add around 1/4 cup passionfruit curd on top. Distribute evenly.
4. On top of the curd, place the second layer of cake. Continue until your final cake is affixed to the top.
5. Apply the remaining frosting on the cake’s top and sides. As evenly as possible, spread the frosting and decorate as desired.
6. I covered the cake with toasted coconut flakes and garnished it with toasted coconut flakes.

Source: A Classic Twist

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