COCONUT CAKE WITH PASSION FRUIT CURD
Make 1 (6-cup) cake
A trifecta of coconut from extract, flakes, and milk imbues the dense, pound cake-like crumb with intense flavor that is topped with refreshingly tart passion fruit. Using frozen fruit speeds up your prep time and ensures you can enjoy this cake year-round if fresh is not available.
¾ cup (170 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
3 large eggs (150 grams), room temperature
½ teaspoon (2 grams) coconut extract
½ teaspoon (2 grams) vanilla extract
1½ cups (188 grams) all-purpose flour
½ cup (42 grams) sweetened flaked coconut
¾ teaspoon (3.75 grams) baking powder
¾ teaspoon (2.25 grams) kosher salt
¼ cup (60 grams) whole buttermilk
¼ cup (60 grams) canned unsweetened coconut milk
Passion Fruit Curd (recipe follows)
Garnish: toasted sweetened flaked coconut
1. Preheat oven to 350°F (180°C).
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts.
3. In a medium bowl, whisk together flour, flaked coconut, baking powder, and salt. In a small bowl, whisk together buttermilk and coconut milk. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition.
Spray a 6-cup charlotte cake pan with baking spray with flour. Using a pastry brush, brush spray into nooks and ridges of pan to evenly coat
