Spice up your dessert game with this coconut cream cake featuring layers of moist coconut cake complemented by a zesty kick from both a spicy passion fruit curd and a velvety spicy buttercream. This cake strikes the perfect balance of sweetness and heat. It’s a vibrant and unique treat that promises a flavor-packed experience in every bite.
| Level: | Intermediate |
| Total: | 3 hr 30 min |
| Active: | 1 hr 30 min |
| Yield: | 12 to 16 servings |
Ingredients
- 1/4 cup granulated sugar
- Splash of vanilla extract
- Nonstick baking spray with flour, for the pans
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups granulated sugar
- 1 cup (2 sticks) salted butter, at room temperature
- 4 large eggs
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 cup full-fat coconut milk
- 1 cup unsweetened shredded coconut
- 2 cups (4 sticks) unsalted butter, at room temperature
- 4 cups powdered sugar
- 1/2 cup pasteurized egg whites, at room temperature
- 1 1/2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon kosher salt
- 1/2 cup passion fruit pulp (strained) or passion fruit cocktail, such as Goya
- 1/2 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter
- 2 large egg yolks
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 teaspoon lime zest
- 1 to 1 1/2 cups sweetened shredded coconut
- Lime zest
- Edible glitter, optional
Instructions
- For the simple syrup: Combine the granulated sugar and 1/4 cup water in a small saucepan. Heat over medium, stirring, until the sugar is dissolved. Stir in the vanilla. Let cool completely, then transfer to a squeeze bottle or airtight container.
- For the coconut cream cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with nonstick baking spray with flour. Alternatively, grease with butter, then dust with flour.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside.
- Cream together the granulated sugar and butter in a stand mixer until smooth, light and fluffy. Beat in the eggs one at a time. Stir in the coconut and vanilla extracts. Gradually blend the flour mixture into the butter mixture, alternating with the coconut milk and beginning and ending with the dry ingredients, and mix until just combined. Gently fold in the shredded coconut.
- Scrape the batter evenly into the prepared pans and tap the pans on the counter a few times to remove any air bubbles. Smooth the tops with a spatula. Bake until the cakes pull away slightly from the edges and spring back to the touch and a toothpick inserted into the centers comes out clean, 27 to 37 minutes. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack. Squeeze 2 tablespoons of the simple syrup in zigzags over the cake layers, making sure to go around the edges (alternatively, brush the layers with the simple syrup). Wrap each layer in plastic and refrigerate until cooled completely, about 2 hours.
- For the shortcut spicy Swiss meringue buttercream: In a stand mixer fitted with the whisk, cream the butter on medium speed until smooth and fluffy, about 5 minutes. Gradually add the powdered sugar to the butter, about 1 cup at a time, mixing well after each addition. This will help prevent lumps and ensure a smooth consistency. Add the pasteurized egg whites to the bowl and continue mixing on medium speed until fully incorporated. The mixture will become lighter and fluffier. Add the coconut extract, vanilla extract, ground cinnamon, cayenne pepper and salt to the bowl. Mix on low speed initially to avoid any splattering, then increase to medium and continue mixing until the ingredients are well combined. Increase the speed to medium high and whisk, stopping and scraping down the bowl as needed, until you get a silky, luscious buttercream; this may take up to 15 minutes.
- Taste the buttercream and adjust the amount of cayenne pepper according to your desired level of spiciness. Once the buttercream is smooth and well mixed, it is ready to use. (If you’re making the buttercream ahead of time, you’ll need to whip it again before using so it’s silky again. I recommend microwaving 1/2 to 1 cup of frosting until melted, then adding it to the buttercream in the mixer and mixing until it’s smooth and perfect again.)
- For the spicy passion fruit curd: In a saucepan over medium heat, combine the passion fruit pulp, granulated sugar, butter, egg yolks and 1/8 teaspoon of the red pepper flakes. Cook, whisking continuously, until the mixture thickens and reaches a custard-like consistency. This may take 8 to 10 minutes. Remove the saucepan from the heat and strain the curd through a fine-mesh sieve into a bowl to remove any solids. Add the lime zest and remaining 1/8 teaspoon red pepper flakes and stir to combine. Let the spicy passion fruit curd cool to room temperature.
- Assembly: Once the cakes are completely cooled, slice each layer in half horizontally and set the 2 bottom layers aside for soaking with simple syrup. Squeeze 2 tablespoons of the simple syrup in zigzags over the bottom layers, making sure to go around the edges (alternatively, brush the layers with the simple syrup). Place one layer on a serving plate. Spread a thin layer of buttercream on top of the layer. Fill a piping bag with buttercream and pipe a dam of buttercream around the edge of the layer, then continue to pipe a spiral of buttercream towards the center. Spoon over some of the passion fruit curd. Place the second cake layer on top and repeat the process. Continue with the third and fourth layers. Frost the entire cake with the remaining buttercream.
- For the garnish: Cover the sides of the cake in sweetened shredded coconut. Use a French star tip to pipe a border around the top of the cake, then fill the center with curd Garnish the curd with fresh lime zest. Sprinkle edible glitter all over the cake if desired.