I got my Food and Wine February ’09 issue awhile ago and saw this yummy cake in the back. It was the Six-Layer Coconut Cake with Passion Fruit filling. Oh my gosh, it looked so good that I just had to make it. I need a reason to make it and since our Chinese New Year dinner was coming up, I figured I’d try it out. You really have to make this cake because it is so good! Everyone just loved it! The cake had a subtle coconut flavor and the filling was yummy! I couldn’t find passion fruit nectar so I just went with mango. The combination was awesome. The cake is more dense then other cakes that I’ve made. Since it was a six layer cake, I think the consistency of the cake was perfect or else it wouldn’t have held up. The frosting was light and just right for the cake, not too sweet. I couldn’t find coconut flakes so I just used shredded coconut. Mmmm…this cake was delicious, I will make this again for sure!
Six-Layer Coconut Cake with Mango Filling adapted from Food and Wine
- 4 1/4 cups all-purpose flour
- 2 1/4 cups sugar
- 1 tablespoon plus 1 1/2 teaspoons baking powder
- 2 teaspoons kosher salt
- 2 sticks unsalted butter, softened
- 1 1/4 cups unsweetened coconut milk
- 3/4 cup water
- 2 teaspoons pure vanilla extract
- 6 egg whites
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 cup passion fruit nectar or puree (Used Mango nectar)
- 4 egg yolks
- 1 vanilla bean—split, seeds scraped (Didn’t have any so omitted)
- 1 stick unsalted butter, cut into tablespoons
- 2 cups large, unsweetened dried coconut flakes (Used sweetened shredded coconut)
- 2 cups heavy cream
- 2 1/2 tablespoons sugar
- Make the cake: Preheat the oven to 350°. Line the bottom of three 8-inch round cake pans with parchment paper and spray with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle, mix the flour, sugar, baking powder and salt at low speed. 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.
- 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. 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.
- Meanwhile, make the filling: In a saucepan, whisk the sugar and cornstarch. Whisk in the passion fruit nectar, egg yolks and vanilla seeds and cook over moderate heat, stirring constantly, until thick, 6 minutes. 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.
- Using a serrated knife, cut each cake in half horizontally to create 6 layers. Set one layer on a cake plate. 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.
- Meanwhile, make the topping: Spread the coconut on a large rimmed baking sheet. Bake for 5 minutes, stirring once, until lightly toasted. Let cool. In a large bowl, using an electric mixer, beat the cream with the sugar until medium-firm peaks form.
- Frost the top and side of the cake with the whipped cream and coat with the coconut. Refrigerate for 1 hour before serving.