Decadent Coconut Passion Fruit Raspberry Layer Cake
Decadent Coconut Passion Fruit Raspberry Layer Cake
Prep Time: 30 minutes | Baking Time: 25-30 minutes per cake layer | Total Time: Approximately 2 hours
Servings: 12-16 slices
Ingredients:
For the Coconut Cake:
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup coconut milk
1/2 cup sweetened shredded coconut
For the Passion Fruit Curd:
1/2 cup passion fruit puree
1/2 cup granulated sugar
3 large eggs
4 tablespoons unsalted butter, diced
For the Raspberry Filling:
2 cups fresh raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon water
For the Coconut Buttercream:
1 cup unsalted butter, room temperature
4 cups powdered sugar
2 tablespoons coconut milk
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut, toasted (for garnish)
Directions:
Prepare the Coconut Cake:
Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined, then fold in the shredded coconut.
Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Prepare the Passion Fruit Curd:
In a small saucepan, combine the passion fruit puree, granulated sugar, and eggs. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon.
Remove from heat and stir in the diced butter until melted and smooth. Strain the curd through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set.
Prepare the Raspberry Filling:
In a small saucepan, combine the raspberries, granulated sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens and the raspberries break down, about 5-7 minutes. Remove from heat and let cool completely.
Prepare the Coconut Buttercream:
In a large mixing bowl, beat the butter until smooth and creamy. Gradually add the powdered sugar, coconut milk, and vanilla extract, beating until light and fluffy.
Assemble the Cake:
Place one layer of the cooled coconut cake on a serving platter or cake stand. Spread a layer of passion fruit curd over the top, followed by a layer of raspberry filling. Repeat with the remaining cake layers, curd, and filling.
Frost the top and sides of the cake with the coconut buttercream.
Garnish the top of the cake with toasted shredded coconut.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
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