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Coconut & Passion-fruit Cake (w/Strawberry Buttercream & Fresh Passionfruit pulp)

Keyword cake, summer
Prep Time 30 minutes
Bake time 30 minutes
Total Time 1 hour
Servings 8 slices
Author bakesalotlady

Ingredients

Cake:

  • 250 g Unsalted butter
  • 250 g caster sugar
  • 4 large Eggs
  • a pinch Salt
  • 80 ml freshly squeezed passionfruit juice (seeds removed)
  • 1/2 tsp Vanilla Extract
  • 100 g Unsweetened shredded coconut
  • 250 g All purpose flour
  • 2 tsp Baking powder

Buttercream:

  • 200 g Unsalted butter
  • 280 g Icing sugar sifted
  • a pinch salt
  • 2-3 tbsp strawberry puree (blended in a blender and sieved to remove seeds)

Filling and garnish:

  • Passion fruit pulp
  • Fresh strawberries
  • Unsweetened shredded coconut

Instructions

Cake:

  1. Preheat your oven to 175 C. Grease and line three 6-inch round cake pans or 7-inch rounds if you don't want a tall cake. Set aside.

  2. In a large bowl, add your room temperature butter and caster sugar and whisk well either by hand or with a mixer for 3-4 minutes or until light and fluffy.

  3. Add the eggs one at a time, mixing after each addition. Then add the vanilla extract. Mix well.

  4. Sift in your the flour, baking powder and salt. Start folding it into the batter gently with a spatula.

  5. Halfway through mixing, add the passionfruit juice (seeds removed) and the unsweetened shredded coconut. Mix until well combined. Do not overmix.

  6. Divide the batter equally into the cake pans and bake for about 25-30 minutes. If you use a 7 inch pan the cakes will bake faster so keep an eye on them. The cake is baked if a toothpick/skewer inserted in the center of the cake comes out clean.

  7. Let the cakes cool completely inside the pans on a wire rack. Do not handle the cake when it is warm, it will break apart.

Make the frosting:

  1. Blend about a heaping cup of fresh/frozen strawberries in a blender and run it through a sieve to remove seeds.

  2. In a large bowl, add your room temperature butter and blend for 4-5 minutes or until light and fluffy.

  3. Add the sifted icing sugar in 2 stages and the salt and keep blending for about 5 minutes.

  4. Now add the strawberry puree, not more than 2-3 tablespoons and blend well.

  5. If your cakes are still warm, keep the frosting covered in a cool place in your house. You may also refrigerate it but you will have to bring it up to room temperature before use.

Assemble the cake:

  1. If your oven is calibrated correctly, you cakes will be pretty much flat (mine were). If not then level your cake layers so that they all have even tops.

  2. Take a piping bag and add roughly less than half of the frosting into it. Cut a hole at the end of the bag, approximately 2-3 cm in diameter. Set aside.

  3. Place the first layer on a turn table or plate and add some frosting. Spread it evenly.

  4. Now take the piping bag and create a frosting wall on the circumference of the cake to make sure that the passion fruit pulp stays inside the layers of the cake.

  5. Add the passion fruit pulp into the centre of the cake layer. Repeat with the next.

  6. Cover the entire cake with frosting or just leave it at the crumb coat. Decorate your cake with more fresh fruit. Refrigerate for at least 30 minutes before cutting and serving.