Triple Coconut Cake with Passion Fruit Caramel
This gorgeous tropical cake is the perfect summer-time treat! The triple coconut cake features coconut in 3 different forms making for a cake that is packed with tropical coconut flavor!
Equipment
- Stand mixer
- Food Processor or Blender
Ingredients
Triple Coconut Cake
- 2 ¼ cups (270g) All Purpose Flour, measured correctly †
- 1 ½ tsp Baking Powder
- 1/2 tsp Table Salt
- 1 ½ cups (250g) White Sugar
- 3 Large Eggs
- 1 ¼ tsp Coconut Extract
- 1 tsp Vanilla Extract
- 3/4 cup (168g) Vegetable Oil
- 3/4 cup (172g) Full-Fat Canned Coconut Milk, shaken/stirred to be combined/smooth
- 1/4 cup (60g) Whole Milk
- 2/3 cup (66g) Sweetened Shredded Coconut, roughly chopped
(Optional) Passion Fruit Caramel
- 1/4 cup (60g) Passion Fruit Pulp
- 1 cup (200g) White Sugar
- 1/4 cup (60g) Water
- 6 tbsp (85g) Unsalted Butter, at room temperature and cubed
- 1/3 cup (75g) Heavy Cream
- 1 tsp Vanilla
- 3/4 tsp Kosher Salt
Coconut Frosting
- 1 ½ cups (340g) Unsalted Butter, at room temperature
- 6 cups (720g) Confectioners Sugar
- 6 tbsp Full-Fat Canned Coconut Milk, shaken/stirred to be combined/smooth
- 1 tsp Vanilla
- 1/2 tsp Coconut Extract
Instructions
Triple Coconut Cake
- Preheat oven to 350°F, and a 9” springform cake pan with parchment and cooking spray. In a large sized mixing bowl, add the flour, baking powder, and salt, whisk together to combine. In a separate bowl or measuring cup, combine the milk and coconut milk until smooth.
- In a stand mixer fitted with the paddle attachment, add eggs, sugar, coconut extract, and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Scrape down the sides of the bowl and then slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
- On low, add the dry mixture to the stand mixer in 3 additions, alternating with the coconut milk mixture in between. Beat only until the batter is completely combined and smooth. Add the shredded coconut to the batter, then fold it in using a rubber spatula.
- Add the batter to the prepared pan, then bake in the oven for around 45 minutes, or until a toothpick comes out clean. Allow cake to cool completely before frosting.
(Optional) Passion Fruit Caramel
- Add passion fruit pulp to a blender or food processor, process for 20-30 seconds. Pour the processed pulp over a fine mesh sieve, then discard the seeds and save the liquid. Add the liquid to a measuring cup with the heavy cream and stir to combine. Set aside for later.
- In a large saucepan over medium heat add sugar and water. Stir occasionally until the sugar has dissolved and the mixture begins to boil.
- Once the mixture begins to boil turn the heat up to medium-high and allow the mixture to boil, ensuring not to stir it, until it turns amber in color (stirring the mixture will cause crystallization, so refrain from stirring).
- Once the mixture has become amber in color (360°F on a candy thermometer), add the cubed butter and mix very vigorously to combine. (Be careful, however, because the mixture will bubble and rise up rapidly when you add the butter). If the butter seems to be separating from the caramel, remove it from the heat, then whisk vigorously until it comes together.
- Next, carefully and slowly add in the heavy cream/passion fruit liquid (it will bubble rapidly again), vanilla, and salt. Whisk until smooth and well-combined. Remove the caramel from the heat, allow to cool for 5 minutes, then cover tightly, and allow to cool to room temperature before using.
Coconut Frosting
- Add butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy.
- Turn the stand mixer to low and slowly add the confectioners sugar. Beat until completely incorporated, then add in the coconut milk, vanilla, and coconut extract. Beat until well-combined and fully incorporated.
- Dollop on top of cooled cake and smooth out with a spatula. Drizzle cooled Passion Fruit Caramel over top to finish.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)