COCONUT PASSIONFRUIT CAKE | The best tropical cake ever

Hi friends, I know it's been a while but I'm back with my new FAVE recipe. Find it below 😊

COCONUT CAKE

Ingredients:
165 g ap flour
20 g shredded coconut
200 g sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
55 g unsalted butter, room temp
1/2 c coconut cream or full-fat coconut milk
1/4 c oil
2 eggs
70 g sour cream

1. Preheat your oven to 300 degrees fahrenheit if using a convection oven, otherwise 325 degrees without convection.
2. Combine dry ingredients with the addition of butter into the bowl of your stand mixer.
3. In a separate vessel, combine all the wet ingredients.
4. Attach bowl with dry ingredients into the stand mixer and attach the paddle attachment. If using a hand-mixer, use the double beater attachments. Start at a low speed and let the butter incorporate into your dry ingredients. This is a crucial step in achieving the perfect crumb, and also why room temperature butter works best.
5. Mixing time will vary on the temperature of your butter, but after 7-8 minutes, the dry mixture should look crumbly but fine to the touch. Butter should be totally incorporated and no large chunks should be visible. If you have any chunks of butter, keep mixing.
6. Turn your mixer off or on low and add in the wet ingredients. Let them fully incorporate into your dry mix. Once incorporated, add the additional 1/4 cup of full-fat coconut milk. As soon as the coconut milk has combined and mixed a little bit to form a uniform batter, turn your mixer off. Try not to over mix at this point.
7. Divide your batter between the three cake pans. If you're doing this for the first time, or want precise layers, use a scale to measure the amount going into each pan.
8. Place your cakes in the oven for 30-35 minutes. Before taking them out, take a toothpick and poke one of the cakes. If it comes out clean, your cakes are ready. If not, bake a few minutes longer.
9. Let the cakes cool. Once they are cool to the touch, flip them on a piece of parchment paper and let them rest upside down for half an hour. This will give you flat tops so that trimming is not necessary when assembling.

PASSIONFRUIT CURD

4 passionfruit
1/4 sugar + 2 tbsp sugar
3 yolks
50 g butter
1 tbsp fresh lemon juice
1/4 tsp lemon zest

1. Take three of your passionfruit and 2 tbsp of sugar and cook them over medium heat until it forms a coulis.
2. Strain this mixture over a fine mesh sieve to separate the seeds from the fruit puree. This will help your curd have a stronger passionfruit flavour.
3. In another saucepan, incorporate one passionfruit with seeds, sugar, 3 yolks (I know I only showed myself using two but I added the third right before I cooked it), butter, lemon juice, and lemon zest. Place over medium heat and stir constantly until a glossy, thick curd has formed.
4. Remove from heat and cool. Once it has cooled, it’s ready to be used in your buttercream and as a filling.

I also looooove using toasted coconut between my layers so I highly recommend that. This cake will take you to a tropical destination and will become your fave if you love passionfruit. I really hope you try this one. If you do, let me know what you think of it! ENJOY!



For more cake content and dessert videos, find me on Instagram @thepurplecupcake_ 💗