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Coconut butter cake layered with passionfruit butter
Coconut butter cake layered with passionfruit butter
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Coconut butter cake with passionfruit butter layers for a show-stopping afternoon treat.
Ingredients:
  • 400g butter
  • 440g caster sugar
  • 4.00 tsp finely grated lemon rind
  • 1 tsp coconut essence
  • 4 eggs
  • 160g desiccated coconut
  • 450g self-raising flour
  • 75g plain flour
  • 250ml milk
  • 160g icing sugar
  • 40.00 ml passionfruit pulp
  • 65g Western Star Chef’s choice butter, chopped
  • 165g caster sugar
  • 2 eggs, whisked
  • 125ml passionfruit
  • 60ml lemon juice
Instructions:
  • Preheat your oven to 180C and prepare two 20cm round cake pans by greasing and lining the base and sides with baking paper.
  • Beat butter, sugar, lemon rind, and coconut essence with an electric mixer until pale and creamy. Add eggs one at a time, beating well after each. Mix in coconut, flours, and milk in alternating batches until just combined. Divide mixture among pans and smooth with a spoon.
  • Bake in a hot oven for 50 minutes or until a skewer inserted in the center comes out clean. Let it rest for 5 minutes before transferring to a wire rack to cool completely.
  • Make the passionfruit butter by mixing butter, sugar, eggs, passionfruit pulp, lemon juice, and lemon rind in a saucepan over medium-low heat. Stir and cook for 5-7 minutes until it boils and thickens. Remove from heat, transfer to a bowl, cover with plastic wrap, and chill in the fridge.
  • Trim the tops of the cakes with a large serrated knife and split each cake in half horizontally. Place a cake base on a serving plate and spread one-third of the passionfruit curd over it. Repeat with the remaining cakes and passionfruit curd for layering.
  • Mix icing sugar with the perfect amount of tangy passionfruit pulp to create a luxuriously dripping icing. Drizzle it generously over the cake and allow it to firm up. Slice into elegant wedges and enjoy!

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