This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Father's Day Sale now through Sunday!

Buy one get one FREE - use code DADISMYJAM

Blueberry Passion Fruit Coconut Layer Cake

Blueberry Passion Fruit Coconut Layer Cake

featured product:

Blueberry Passion Fruit Coconut Layer Cake

This luscious, tropical delight is a cake lover's dream. With passion fruit curd and blueberry jam swirled between layers of fluffy coconut cake, all wrapped in a creamy frosting and toasted coconut flakes, it'll be like eating a vacation for dessert.

Image by Style Sweet | Recipe adapted from A Classic Twist

Makes 1


For the homemade passion fruit curd:
3/4 cup granulated sugar
3 tbsp. cornstarch
1 1/2 cups passion fruit pulp (or passion fruit concentrate)
3 egg yolks, whisked in a small bowl
6 tbsp. butter, cut into pieces

For the coconut cake:
2 large eggs, room temperature
4 large egg whites, room temperature (save the yolks for the curd filling)
3/4 cup cream of coconut
1/4 cup water
1 tsp. pure vanilla extract
1 tsp. coconut extract
2 1/4 cup cake flour, sifted
1 cup granulated sugar
1 tbsp. baking powder
1 tsp. kosher salt
3/4 cup unsalted butter, softened at room temperature + cut into pieces

For the Swiss meringue coconut frosting:
5 large egg whites
1 cup granulated sugar
Pinch of salt
1 1/2 cups unsalted butter, softened to room temperature + cut into pieces
2 tbsp. cream of coconut
1/2 tsp. coconut extract
1/2 tsp. vanilla extract

For the filling + topping:
Passion fruit curd
Blueberry Lemon Basil Jam
Toasted coconut flakes

For the homemade passion fruit curd:
1. In a medium saucepan set over medium heat, combine the sugar with the cornstarch and add in the juice.

2. Cook, stirring, until thickened and bubbly. Gradually whisk in half of the hot mixture into the egg yolks to temper the eggs.

3. Return the egg mixture to the saucepan and cook, stirring constantly, until the mixture thickens, about 2-3 minutes.

4. Cook for another 1-2 minutes, stirring.

5. Remove from heat and add in the butter pieces. Whisk until melted.

6. Pour the mixture into a small bowl and cover with plastic wrap pressed against the top. Chill for at least 4 hours, preferably overnight until set.

For the coconut cake:
1. Preheat oven to 350 degrees F. Grease 4 6-inch round cake pans or 3 8-inch round cake pans, line with parchment and grease parchment.

2. In a medium bowl, whisk together the egg and egg whites. Whisk in the coconut cream, water, and vanilla, and coconut extracts into the egg mixture. Set aside.

3. In a large bowl, combine the cake flour, sugar, baking powder, and salt. Using an electric mixer, mix on low for one minute. With the mixer on low, add in butter, one piece at a time, and mix until only pea-size pieces remain about 1 minute. Do not over-mix.

4. Add in half of the wet ingredients, increase speed to medium-high, and beat until light and fluffy, about 1 minute.

5. Reduce speed to low and add in the remaining wet ingredients. Mix on low until combined, about 30 seconds. Stir batter once by hand with a rubber spatula (Do not over mix cake batter otherwise you will end up with a dense cake).

6. Divide batter evenly into prepared pan. Bake cakes until a toothpick inserted in centers come out clean, about 20-25 mins, rotating pans halfway through baking. (Do not over bake the cake. Start checking the cake for doneness around 16 minutes. If you are using a bigger cake pan, adjust the time accordingly)

7. Let cakes cool in the pan for 10 minutes before removing and cooling completely on a wire rack. Meanwhile, prepare the frosting. Wrap the cakes in plastic wrap and keep refrigerated or frozen for up to 2-3 days. Be sure to bring it back to room temperature before frosting.

For the Swiss meringue coconut frosting:
1. Whisk together egg whites, sugar, and salt in a heatproof mixing bowl set over (not in) a pan of simmering water. Whisk until warm and sugar are dissolved (mixture should feel completely smooth when rubbed between your fingers), about 3 minutes. Remove from heat.

2. With an electric mixer with the whisk attachment, whip egg white and sugar mixture for 5 minutes over medium speed. Increase speed to medium-high, and whip until stiff, glossy peaks form and meringue has cooled (test by the feeling of the bottom of the bowl), about 6 minutes.

3. Switch to the paddle attachment. With the mixer on medium speed, add butter, one piece at a time, beating well after each addition. The frosting might look separated at first but keep beating until it comes together. Be patient and it will come together (as long as you dissolved all the sugar in the previous step and your meringue was cool before adding in the butter).

4. Once the buttercream is smooth and silky (and not before), beat in the coconut cream, coconut extract, and vanilla until combined, an additional one minute.

To assemble the cake:
1. Using a serrated knife, remove the dome on cake layers. Place one layer of cake onto a cake platter.

2. Spread about 1 cup frosting evenly.

3. Top with about 1/4 cup passion fruit curd. Swirl in blueberry jam. Spread evenly.

4. Place the second layer of cake on top of the curd and jam mixture. Repeat until your final cake is placed on top.

5. Spread the remaining frosting on top and the sides of the cake. Smooth frosting as evenly as possible and decorate with toasted coconut flakes as desired.


No more products available for purchase

Your cart is currently empty.