Coconut and Passion Fruit Curd Layer Cake

Tropical flavors take center stage in this Coconut and Passion Fruit Curd Layer Cake. With fluffy coconut sponge, a silky passion fruit curd filling, and a creamy coconut frosting, this cake is a showstopper. The bright, tangy curd pairs perfectly with the rich coconut, making every bite feel like a tropical escape! 🌴✨

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👉 Ingredients

For the Coconut Cake

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup canned coconut milk (full-fat)
• ½ cup shredded coconut

For the Passion Fruit Curd

• ½ cup passion fruit pulp (seeds removed)
• ½ cup granulated sugar
• 4 large egg yolks
• 4 tbsp unsalted butter, cubed

For the Coconut Frosting

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ½ cup coconut cream (thick part from a chilled can)
• 1 tsp vanilla extract

For Decoration

• Shredded coconut
• Extra passion fruit pulp

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👉 How to Make It

1️⃣ Make the Passion Fruit Curd

• In a saucepan, whisk together passion fruit pulp, sugar, and egg yolks over low heat.
• Stir constantly for 5-7 minutes, until the mixture thickens.
• Remove from heat and whisk in butter, one cube at a time.
• Strain to remove any lumps and chill for at least 1 hour.

2️⃣ Bake the Coconut Cake

• Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
• In a bowl, whisk together flour, baking powder, baking soda, and salt.
• In another bowl, beat butter and sugar until light and fluffy.
• Add eggs one at a time, then mix in vanilla and coconut milk.
• Gradually mix in the dry ingredients, then fold in shredded coconut.
• Divide the batter between the pans and bake for 28-32 minutes, or until a toothpick comes out clean.
• Let cakes cool completely before assembling.

3️⃣ Make the Coconut Frosting

• Beat butter until creamy, then gradually add powdered sugar and coconut cream.
• Add vanilla extract and mix until smooth and fluffy.

4️⃣ Assemble the Cake

• Place one cake layer on a plate and create a small frosting border around the edge.
• Fill the center with passion fruit curd.
• Add the second layer and repeat.
• Frost the entire cake and press shredded coconut onto the sides.

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FAQ & Troubleshooting

1. Can I make this cake ahead of time?

Yes! Bake the cake layers 2 days ahead and store them wrapped at room temp. The passion fruit curd can be refrigerated for up to 1 week.

2. How do I store leftovers?

Since it has curd and frosting, keep the cake refrigerated for up to 4 days. Let it sit at room temp before serving.

3. Can I use store-bought passion fruit curd?

Absolutely! If you’re short on time, a high-quality store-bought version works great.

4. Can I make cupcakes instead?

Yes! This recipe makes about 18 cupcakes—bake at 350°F for 18-22 minutes.

5. Why is my curd too thin?

✔️ Cook it longer over low heat until it thickens.
✔️ Chill for at least an hour before using.

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This Coconut and Passion Fruit Curd Cake is a tropical dream—fluffy, fruity, and beautifully creamy. If you love coconut and citrusy flavors, this cake is for you! 🥥✨

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