Six-Layer Coconut Cake with Passion Fruit Filling

Name: Six-Layer Coconut Cake with Passion Fruit Filling
Prep time: 5 h 45 min
Cook time: 5 h 45 min
Total time: 5 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 59 milliliters cornstarch; 6 egg whites; 4 egg yolks; 1 liter all-purpose flour; 473 milliliters heavy cream; 2 teaspoons kosher salt; 237 milliliters passion fruit nectar or puree; 177 milliliters sugar; 532 milliliters sugar; 3 Tbsps sugar; 1 stick unsalted butter, cut into tablespoons; 2 sticks unsalted butter, softened; 473 milliliters unsweetened dried coconut flakes; 296 milliliters unsweetened coconut milk; 1 vanilla bean—split, seeds scraped; 2 teaspoons pure vanilla extract; 177 milliliters water

Six-Layer Coconut Cake with Passion Fruit Filling is a vegetarian dessert. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 1372 calories, 15g of protein, and 82g of fat each. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 5 hours and 45 minutes. A mixture of sugar, sugar, coconut flakes, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Line the bottom of three 8-inch round cake pans with parchment paper and spray with nonstick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Paper

In the bowl of a stand mixer fitted with the paddle, mix the flour, sugar, baking powder and salt at low speed.

Ingredients you will need

Baking Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Stand Mixer

Bowl

Mix in the butter, coconut milk, water and vanilla until combined. Scrape down the bowl and beat at high speed until very smooth, 2 minutes.

Ingredients you will need

Coconut Milk

Vanilla

Butter

Water

Equipment you will use

Bowl

In a medium bowl, using an electric mixer, beat the egg whites until soft peaks form, 2 minutes. Fold half of the egg whites into the batter until incorporated, then fold in the remaining whites until no streaks remain. Divide the batter among the cake pans.

Ingredients you will need

Egg Whites

Equipment you will use

Hand Mixer

Bowl

Bake for about 45 minutes, until a toothpick inserted in the centers comes out clean. Cool the cakes in the pans on a rack for 15 minutes, then invert them and let cool completely, about 2 hours.

Equipment you will use

Toothpicks

Oven

In a saucepan, whisk the sugar and cornstarch.

Ingredients you will need

Corn Starch

Sugar

Equipment you will use

Sauce Pan

Whisk

Whisk in the passion fruit nectar, egg yolks and vanilla seeds and cook over moderate heat, stirring constantly, until thick, 6 minutes.

Ingredients you will need

Passion Fruit

Egg Yolk

Vanilla

Nectar

Seeds

Equipment you will use

Whisk

Remove from the heat; whisk in the butter, 1 tablespoon at a time, until incorporated. Scrape the filling into a glass bowl, press a sheet of plastic wrap on the surface and refrigerate until chilled, about 2 hours.

Ingredients you will need

Butter

Wrap

Equipment you will use

Plastic Wrap

Whisk

Bowl

Using a serrated knife, cut each cake in half horizontally to create 6 layers. Set one layer on a cake plate.

Equipment you will use

Serrated Knife

Spread with 6 tablespoons of the filling. Repeat with the remaining 5 cake layers and filling, ending with a layer of cake. Refrigerate until firm, 1 hour.

Ingredients you will need

Spread

Spread the coconut on a large rimmed baking sheet.

Ingredients you will need

Coconut