Dreamy Coconut Passion Fruit Cake

5 from 1 review

Dreamy Coconut Passion Fruit Cake

Tall and snow white, sprinkled with shredded coconut, it looks just as scrumptious as it is. This cake gets even prettier when you cut a slice and see the beautiful bright yellow layer of passion fruit curd in the middle.

Prep Time: 1

Bake Time: 30

Total Time: 1 30

16 portions

Start Cooking

Ingredients
US Customary - Metric

1 recipe Vanilla Butter Cake (baked in two 8"x3" pans and completely cooled)

Coconut Rum Syrup

3 oz granulated sugar (⅓ cup)
4 oz water (½ cup)
1 oz rum (2 tablespoons)
2 oz canned coconut milk (¼ cup)

Coconut Cream Cheese Frosting

8 oz unsalted butter (room temp)
12 oz confectioner sugar (3 cups)
8 oz cream cheese (room temp)
1 tablespoon vanilla extract
2 oz canned coconut milk (¼ cup)

Assembly

9 oz passion fruit curd made with gelatin (1 cup)
7 oz sweetened coconut flakes

Instructions

Syrup

Combine3 oz granulated sugar and 4 oz water in a small saucepan and heat over medium high heat until all the sugar is dissolved. Remove the syrup from the heat and cool to room temperature. Add 1 oz rum and 2 oz canned coconut milk. Set aside to cool completely. The syrup can be made several days ahead and refrigerated

Cake Prep

Trim the browned edges from each cake and slice off the domed top. Split each cake in half horizontally so you have 4 layers.

Coconut Cream Cheese Frosting

In a mixer bowl, cream together 8 oz unsalted butter and 12 oz confectioner sugar until there are no lumps of butter and the mixture lightens a bit. Scrape down the beater and the sides and bottom of the bowl.
Still using the beater, add 8 oz cream cheese and mix until combined. Scrape down the paddle and bowl. Switch to the whisk attachment. Add 1 tablespoon vanilla extract and2 oz canned coconut milk and whisk until the frosting is light and fluffy. Use immediately to fill and ice the cake.

Assembly

Place a dab of frosting your serving plate to hold the cake in place. Set a layer onto the serving plate and generously brush the entire layer with coconut rum syrup.
Spread about 1 cup of the coconut cream cheese frosting evenly on the layer. Place the 2nd layer on the cake and brush generously with the syrup. Using a pastry bag with a star tip, pipe a "dam" of frosting around the edge of the layer. Spread the passion fruit curd inside the dam of frosting.
Place the 3rd layer on the cake and brush generously with the syrup. Spread about 1 cup of the coconut cream cheese frosting evenly on the layer. Place the top layer on the cake and brush generously with the syrup.
Ice the cake with the remaining frosting and cover the entire cake with the shredded coconut.
The cake is best eaten at room temperature. Any uneaten leftovers should be refrigerated. Return to room temperature before serving.