Triple Coconut Cake With Passion Fruit Caramel

Moist, fluffy Triple Coconut Cake is topped with a creamy passion fruit caramel sauce

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 White Sugar
  • 3 Large Eggs
  • 1 ¼ tsp Coconut Extract
  • 1 tsp Vanilla Extract
  • 3/4 cup Vegetable Oil
  • 3/4 cup Full-Fat Canned Coconut Milk, shaken/stirred to be combined/smooth
  • 1/4 cup Whole Milk
  • 2/3 cup Sweetened Shredded Coconut, roughly chopped

(Optional) Passion Fruit Caramel

  • 1/4 cup Passion Fruit Pulp
  • 1 cup White Sugar
  • 1/4 cup Water
  • 6 tbsp Unsalted Butter, at room temperature and cubed
  • 1/3 cup Heavy Cream
  • 1 tsp Vanilla
  • 3/4 tsp Kosher Salt

Coconut Frosting

  • 1 ½ cups Unsalted Butter, at room temperature
  • 5-6 cups 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

  1. Preheat the oven to 350 degrees Fahrenheit and line a 9-inch springform cake pan with parchment paper and cooking spray. Incorporate the flour, baking powder, and salt in a large mixing basin and whisk to combine. Combine the milk and coconut milk in a separate dish or measuring cup until smooth.
  2. Add eggs, sugar, coconut extract, and vanilla to a stand mixer fitted with the paddle attachment. After 5 minutes on high, the mixture should be thick, fluffy, and have tripled in volume. Scrape down the bowl’s sides, then sprinkle in the oil gently. After all of the oil has been added, continue to beat for another minute.
  3. On low, alternate adding the dry ingredients to the stand mixer with the coconut milk mixture in three additions. Only beat until the batter is smooth and totally blended. Fold in the shredded coconut with a rubber spatula after adding it to the batter.
  4. Place the batter in the prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Before icing the cake, let it cool fully.

(Optional) Passion Fruit Caramel

  1. In a blender or food processor, combine the passion fruit pulp and mix for 20-30 seconds. Using a fine mesh screen, strain the processed pulp, discarding the seeds and saving the liquid. Blend the liquid and the heavy cream in a measuring cup and mix to combine. Save it for a later date.
  2. Combine the sugar and water in a large saucepan over medium heat. Stir the mixture occasionally until the sugar has dissolved and it starts to boil.
  3. When the mixture begins to boil, increase the heat to medium-high and continue to cook, stirring occasionally, until it turns amber in color (stirring the mixture will cause crystallization, so refrain from stirring).
  4. Add the cubed butter and whisk vigorously to incorporate after the mixture has become amber in color (360°F on a candy thermometer). (Be careful, though, since when you add the butter, the mixture will quickly boil and rise.) Remove the caramel from the heat if the butter appears to be separating from it, then whisk quickly until it comes back together.
  5. Next, carefully and gently whisk in the heavy cream/passion fruit liquid, vanilla, and salt (it will bubble fast again). Whisk until the mixture is smooth and fully blended. Remove the caramel from the heat and set aside to cool for 5 minutes before covering securely and allowing to cool to room temperature.

Coconut Frosting

  1. In a stand mixer set with the whisk attachment, add the butter. On high speed, beat butter until it has doubled in volume and appears light and fluffy.
  2. Reduce the speed of the stand mixer to low and gradually add the confectioners’ sugar. After that, add the coconut milk, vanilla, and coconut essence and beat until thoroughly combined. Mix until everything is properly blended and integrated.
  3. Place a dollop on top of the cooled cake and smooth with a spatula. To finish, drizzle cooled Passion Fruit Caramel over the top.

Source: Food Duchess

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