INSTRUCTIONS

For Coconut Cake:

 

1. Preheat oven to 350 degrees F. Grease 4 6-inch round cake pans or 3 8-inch round cake pans, line with parchment and grease parchment.

2. In a medium bowl, whisk together the egg and egg whites. Whisk in the coconut cream, water, and vanilla, and coconut extracts into the egg mixture. Set aside.

3. In a large bowl, combine the cake flour, sugar, baking powder, zest of lemon, and salt. Using an electric mixer, mix on low for one minute. With the mixer on low, add in butter, one piece at a time, and mix until only pea-size pieces remain about 1 minute. Do not over mix.

4. Add in half of the wet ingredients, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to low and add in the remaining wet ingredients. Mix on low until combined, about 30 seconds. Stir batter once by hand with a rubber spatula (Do not over mix cake batter otherwise you will end up with a dense cake).

5. Divide batter evenly into prepared pan. Bake cakes until a toothpick inserted in centers come out clean, about 20-25 mins, rotating pans halfway through baking. (Do not over bake the cake. Start checking the cake for doneness around 16 minutes. If you are using a bigger cake pan, adjust the time accordingly)

6. Let cakes cool in the pan for 10 minutes before removing and cooling completely on a wire rack. Meanwhile, prepare the frosting. Wrap the cakes in plastic wrap and keep refrigerated or frozen for up to 2-3 days. Be sure to bring it back to room temperature before frosting.

For Swiss Meringue Coconut Frosting:

 

1. Whisk together egg whites, sugar, and salt in a heatproof mixing bowl set over (not in) a pan of simmering water. Whisk until warm and sugar are dissolved (mixture should feel completely smooth when rubbed between your fingers), about 3 minutes. Remove from heat.

2. With an electric mixer with the whisk attachment, whip egg white and sugar mixture for 5 minutes over medium speed. Increase speed to medium-high, and whip until stiff, glossy peaks form and meringue has cooled (test by the feeling of the bottom of the bowl), about 6 minutes.

3. Switch to the paddle attachment. With the mixer on medium speed, add butter, one piece at a time, beating well after each addition. The frosting might look separated at first but keep beating until it comes together. Be patient and it will come together (as long as you dissolved all the sugar in the previous step and your meringue was cool before adding in the butter).

4. Once the buttercream is smooth and silky (and not before), beat in the coconut cream, coconut extract, and vanilla until combined, an additional one minute.

To Assemble Cake:

1. Using a serrated knife, remove the dome on cake layers. Place one layer of cake onto a cake platter.

2. Spread about 1 cup frosting evenly.

3. Top with about 1/4 cup passionfruit curd. Spread evenly.

4. Place the second layer of cake on top of the curd. Repeat until your final cake is placed on top.

5. Spread the remaining frosting on top and the sides of the cake. Smooth frosting as evenly as possible and decorate as desired.

6. I decorated with toased coconut flakes around the cake and topped

 

NOTES

Please use coconut cream OR cream of coconut. I am linking to two options on Amazon. https://amzn.to/38eZvfL https://amzn.to/38Y3YTu

1. Be very careful not to OVER MIX or OVER BAKE the cake. It will be dense. Also, wrap your cake in plastic wrap as it cools to maximize moistness.

2. The Swiss meringue frosting is not as sweet as the traditional American buttercream but it's a great match for this cake. If this is your first time making it, please be patient with it. It comes together after a good amount of beating with an electric mixer. If using a hand mixer, this will take up to 10 minutes. 

3. For a traditional buttercream, here's my favorite. Feel free to use it for this cake instead of the swiss meringue.

4. Cake recipe adapted from Sweetapolita