Name: Coconut and Passion Fruit Curd Layer Cake Recipe Card
Prep time: PT-970630H55M24S
Cook time: 10 min
Total time: PT-485315H27M42S
Cuisine: Latin
Ingredients: 4 Eggs at room temperature (separated); 1/4 teaspoon of Cream of Tartar; 12 tablespoons (1 1/2 stick) of Butter; 1 1/2 cup of White Sugar; 1 cup of Buttermilk (see notes how to make your own); 1/2 cup of Apple Sauce; 3 teaspoons of Coconut extract; 2 1/2 cup of all-purpose Flour; 1 1/2 teaspoon of Baking Powder; 1/2 teaspoon of Baking Soda; 1/2 teaspoon of Salt; 1/4 cup of Passion Fruit Concentrate; 1/2 cup of Water; 1/4 cup of granulated Sugar; 6 large Egg Yolks; 2 tablespoons of Unsalted Butter; 2 cups of Whipping Cream; 1/2 cup of Powdered Sugar; 2 teaspoons of Coconut Extract; 1 cup of Toasted Coconut

Jump to Recipe·Print Recipe· 5 from 10 reviews

This scrumptious Coconut Cake with Passion Fruit Curd Filling incorporates layers of super-moist coconut cake covered with a tangy passion fruit curd, then topped with whipped cream, toasted coconut, and more Passion Fruit goodness.

Passion fruit coconut cake with toasted coconut and passion fruit curd on cake stand

A true tropical delight, this coconut passion fruit cake recipe is a fusion of two beloved flavors, sweet coconut and the tangy flavors of passion fruit (my favorite tropical fruit!).

If you have known me for a while, you know that I put Passion Fruit on everything!! And… if you like Passion Fruit like me, you will also enjoy this Decadent Passion Fruit Tiramisu and the Best Passion Fruit Flan ever. This cake will be the perfect finish to a fantastic holiday meal of Puerto Rican Turkey (Pavochón).

Passion fruit coconut cake on cake stand and a piece served on a gray plate

We all know that Coconut cake is an old-fashioned tropical cake flavor. Yet, in this recipe, it gets elevated to sexy status with the addition of Passion Fruit Curd. Other names for Passion Fruit include Maracuya, Lilikoi, and in my country of Venezuela, we call it Parchita.

So, if you've been looking for a tropical, delicious, and moist cake, look no more. You have arrived at the best recipe for Coconut Passion Fruit Layer Cake!

And last, don't be fooled by these pictures. While this cake may look intimidating, it's easy to make, thanks to my step-by-step instructions.

Other scrumptious Latin-inspired desserts

Jump to:

Why this Passion Fruit Coconut Cake recipe works so flawlessly.
Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Other Latin Recipes you may like
📖 GET THE RECIPE! 🍽️

Why this Passion Fruit Coconut Cake recipe works so flawlessly.

The Coconut Cake

I like to use two key ingredients in some of my cakes, and they are Apple Sauce and Buttermilk.

Why? Apple Sauce helps add moisture, similar to butter. I supplemented it here to keep the total fat reasonable. Yet, I still have butter because it adds moisture and delicious flavor. I love butter and will never substitute it completely!!

Buttermilk reacts with the baking soda adding fluffiness and a nice rise to the cake.

Then to give the delicious coconut flavor, I add a touch of Coconut extract. This coconut cake is so soft, fluffy, and flavorful. You can see the softness of the cake in these pictures. Trust me, you will be glad you made this cake recipe.

The Passion Fruit Filling

This fruit curd is silky and tangy. I added just the right amount of sugar to balance the sweet flavors of the coconut cake and not end up with an overly sweet dessert. Not only does the fruit curd add the extra tropical flavor, but it also contributes to the cake's softness. You can make this easy Passion Fruit curd recipe ahead and just keep it in the fridge for when you need it. Like Lemon Curd, Passion Fruit Curd is versatile and has many uses, such as in fruit tarts, over a yogurt parfait, topping for waffles, crepes, even ice cream, or simply eaten from the jar!! It is the perfect addition to any dessert.

The Toasted Coconut

Now for the Coconut fans, the Toasted Coconut adds crunchiness and more coconut lushness to this cake, turning it into quite the fancy gal!

The Coconut Infused Whipped Cream

I love whipping cream and use it in most cake recipes instead of cream cheese or butter frosting because I find whipped cream to be so refreshing and light. In this recipe, I slightly sweeten it with some powdered sugar and add a touch of Coconut Extract. That’s it! It’s just that simple and delicious.

Ok, so now that I explained why this recipe works. Let’s have some fun making this Passion Fruit and Coconut Cake!

Ingredients

For ingredient quantities, see the printable version of the recipe card at the bottom of this post.

Coconut Cake Ingredients

White Sugar
Butter
Buttermilk (a great suitable substitute is adding 1 tablespoon (15 mL) of fresh lemon juice or white vinegar to a liquid measuring cup. Then, add milk to fill up to the 1-cup line (250 mL) and stir. Let it sit for a couple of minutes.
Apple Sauce - helps add moisture like butter. I supplemented it here to keep the total fat reasonable.
Eggs
Cream of Tartar
All-purpose flour
Baking Powder
Baking Soda
Salt
Coconut extract - delicately enhances the coconut flavor.

Passion Fruit Curd Ingredients

Passion Fruit Concentrate (see notes)
Water
Granulated Sugar
Egg Yolks
Unsalted Butter

I use either of these Passion Fruit ingredients interchangeably in my recipes. Pitaya Foods Concentrate or Alpes Passion Fruit Pulp with seeds (which I bought online. However, the Goya Passion Fruit Pulp (not pictured but found in the freezer aisle of Latin Grocery stores) is also wonderful.

Pitaya Passion Fruit concentrate in bag and glass

Alpes Passion fruit pulp with seeds in a bag and a bowl

Decoration Ingredients

Whipping Cream
Powder Sugar
Coconut Extract
Toasted Coconut

Instructions

1. Make the Coconut Cake (30 minutes)

Preheat the oven to 350°F. Line three (3) 9" round cake pans with a circle of parchment paper (or coat them with butter and flour) on the bottom of the pans only, not the sides.
Whip the egg whites with the Cream of Tartar in a medium-sized bowl using an electric mixer. Whip at medium speed until "soft peaks" form and the whites hold their shape. Set aside.
In a separate large bowl, whip the butter and sugar using an electric mixer until creamy and fluffy. Add the egg yolks, and continue to beat for two more minutes. This process introduces air which helps make the cake soft and fluffy. Add the buttermilk, apple sauce, and Coconut extract, and mix at low speed until combined.
In a third bowl, combine the flour, baking soda, baking powder, and salt and lightly whisk to ensure all dry ingredients are well combined.
Add half of the flour mixture into the wet ingredients, and fold in half of the whipped egg whites gently with a rubber spatula until just mixed. Folding means lifting the batter up from the side in a circular motion and over itself back to the middle. Do not overbeat the batter, or you will have a dense cake. The goal of "folding" is to combine the ingredients just enough without deflating the mixture.
Add the second half of the flour ingredients and fold in the remaining egg whites gently and until just combined.
Divide the batter evenly onto the three prepared cake pans.
Bake the cakes for 12-15 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overbake the cakes.
Let the cakes cool completely on a wire rack.

2. Make the Passion Fruit Curd (15 minutes)

Mix all ingredients except the butter in a 3-quart saucepan until well combined. Cook the mixture at the lowes heat, constantly whisking until the mixture has thickened. The curd is done when it coats the back of a wooden spoon and leaves a visible trail when you run your finger through. The temperature should be around 160°F / 71°C when done. Low heat is used to keep the eggs from curdling.
When the mixture has thickened, remove from the heat and whisk in the butter (butter adds flavor and creaminess).
Pour the passion fruit curd into a strainer and press it through it with a rubber spatula until all of it has gone through the strainer.
Pour into a glass container and cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. This step prevents creating a “skin”. Place the curd in the refrigerator and chill for at least 2 hours or overnight. This fruit curd recipe yields about 1 cup, just the right amount needed for this cake!

3. Prepare the decoration Ingredients (15 minutes)

Toast the Coconut
Spread 1 cup of shredded coconut in an even layer over a baking sheet and bake at 350°F for 8-10 minutes. Stop to stir every three minutes. This oven method works the best.

Make the Whipped Cream

Chill a mixing bowl (metal preferably) and the metal whisks from the electric mixer for 5 minutes in the refrigerator (or for 2 minutes in the freezer). This ensures they are cold, and the cream will whip nicely.
Add the cream, sugar, and coconut extract into the bowl and whip at high speed until soft peaks form. Be careful not to over-beat the cream to avoid turning it into a butter texture.

Time planning tip!
All cake components (cake, curd, whipped cream, and toasted coconut) can be made ahead of time and assembled the day you plan to serve it.

Time to assemble the Cake! (10 minutes)

coconut cake being layered with whipped cream and passion fruit curd

Place one cake onto a cake platter or cake stand. Spread about one-third of the whipped cream on top and spread evenly.

Passion fruit curd pouring over coconut cake

Place the second cake on top of the first one with the whipped cream, then pour about half a cup of Passion Fruit Curd.

Passion fruit curd in a bowl near coconut cake layers

Spread half the curd evenly with a spatula.

coconut cake layered with whipped cream and passion fruit curd

Place the third cake on top.

coconut cake frosted with whipped cream, toasted coconut in a bowl, passion fruit curd in bowl

Frost the entire cake with the remaining whipped cream.

Passion fruit coconut layer cake decorated with toasted coconut on the sides

Apply the toasted coconut to the sides of the cake with your hands.

Passion fruit coconut cake decorated with toasted coconut and passion fruit curd on top overhead view

Pour the remaining curd on top of the cake and finish decorating with some Passion Fruit Pulp and flowers (optional).

There you have it! Make sure your guests save space for this decadent, moist, and flavorful coconut cake smothered in this creamy and tangy passionfruit curd!!

Passion fruit coconut cake decorated with toasted coconut and passion fruit curd on cake stand

TIP: If you only have two cake pans, divide the batter evenly onto them. For assembling, cut each cake in half using a serrated knife. Spread one-quarter of the cream on the first layer, then passion fruit curd on the second layer, then one-quarter of the cream again. Lastly, top with the remaining curd.

Substitutions

Buttermilk: You can make your own if you do not have store-bought buttermilk.
Add 1 tablespoon (15 mL) of fresh lemon juice or white vinegar to a liquid measuring cup. Then, add milk to fill up to the 1-cup line (250 mL) and stir. Let it sit for a couple of minutes.

Variations

Other fruits: Any Coconut cake with fruit makes a beautiful dessert. Replace the passion fruit curd with your favorite fruit spread. Some suggestions for a tropical vibe are Pineapple or Mangos. Lemon Curd also makes an excellent filling for this cake.

Equipment

Electric mixer
3x9” cake pans
3 mixing bowls
Rubber spatula
3-quart Saucepan
Whisk
Fine-mesh strainer

Storage

The passion fruit curd will keep in the refrigerator for up to 2 weeks.
You can also freeze it for up to 6 months. Thaw overnight in the refrigerator. The thawed curd will have the same great texture and rich flavor as a freshly made curd!

The cake is best eaten at room temperature, but because of the curd and cream, it should be kept refrigerated. To serve, remove from the refrigerator for 3-4 hours to soften.

Other Passion Fruit recipes you may enjoy: Passion Fruit Caipirinha and Passion Fruit Margarita.