Passion Fruit & Coconut Cake with Cream Cheese Frosting

Can you believe that Easter is just a little over a week away? Where is the time going? Today’s cake would be perfect for your Easter dessert. Coconut is a great Spring flavor and passion fruit is a flavor that’s not too common but pairs well with coconut. If passion fruit isn’t your thing you could try a key lime curd instead. Coconut and lime pairs together deliciously.

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To begin, I made the passion fruit curd. I wanted to make sure that it would thicken enough so I made it two days before assembling the cake. I have never seen passion fruit at any of the supermarkets I go to, so I opted to buy frozen passion fruit pulp  and let it defrost in the refrigerator overnight. If you are thinking of using passion fruit juice, I would just advise on using one that is 100% passion fruit juice, not a blend of other fruits. I began by combining egg yolks, passion fruit juice, and sugar in a medium saucepan over medium heat and stirred it until the sugar dissolved and the mixture was thick enough to coat the back of a spoon. Since it can sometimes be a little difficult to determine this with the spoon I am stirring with I normally take a small spoon and run the back of it in the mixture to make sure it is thick enough. Once it was, I removed the saucepan from the heat and added in unsalted butter that I cut into chunks, stirring between each addition to make sure the butter was completely melted. I then strained the curd through a fine mesh sieve two times before placing a piece of plastic wrap directly on top of it and refrigerating it until I was ready to use. A quick tip, the second time I strained the curd I did so into the container I was planning on refrigerating the curd in.

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Unfortunately, I completely forgot to take pictures while making the cake layers. I intended to take pictures of them once they were cooled and I was ready to use them, but I was running short on time. The weekend I made this week I decided was also a good weekend to finally paint my hallway. I had been intending to do it ever since I finished my living room remodel, but the paint cans just sat on the floor with me walking by them everyday and the task on my to-do list every week. Well, the paint cans just started to annoy me, and I didn’t have anything to do so I went ahead and started to paint. Initially I was going to prime beforehand, but I had a lot less primer than I thought and since the paint I was using was paint and primer combined I decided to just use that. Well, I ended up needing a another can of paint. And painting the second coat took a lot longer than I was anticipating so my cake suffered. I shouldn’t say suffered, but it didn’t get the full attention that I was planning on giving it! But back to the cake… I used a recipe that I have used in the past for coconut cupcakes and just baked the batter in two 8-inch cake rounds.

After making a batch of cream cheese frosting it was time to assemble the cake. I sliced the small dome that each of the cakes had to flatten them and then piped a cream cheese border around one of the cakes to create a dam for the curd. I then filled the cake with the curd and placed the other round on top. I crumb coated the cake and after refrigerating for about 20 minutes I finished frosting the cake. I love cream cheese frosting, but I always find that it’s not the easiest to work with when it comes to piping. The cream cheese really makes the frosting soft, so I popped it in the refrigerator for a few minutes before filling a piping bag fitted with a large tip to pipe the rope border around the cake. It didn’t come out as neat as I liked but it was all good. I then sprinkled the top and sides of the cake with coconut and it was good to go. Note to self, don’t ever plan on painting and making a cake on the same day!

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So, the flavors of the cake – passion fruit, coconut, and cream cheese frosting – worked well together. If you want to up the coconut flavor in the cake, you can substitute coconut milk for the buttermilk. For this recipe you could use a cup of coconut milk with a tablespoon of vinegar or lemon juice to get the same consistency as the buttermilk. And you could swap out the almond extract and use coconut extract instead. One more suggestion, I would slice this cake while it’s on the colder side. Once it gets too warm the passion fruit curd makes it difficult to get clean slices of the cake. You could always slice while the cake it’s cold and then let the slices come to room temperature before enjoying.

Passion Fruit & Coconut Cake with Cream Cheese Frosting

Ingredients:

For the Passion Fruit Curd:

1/2 cup passion fruit juice*

7 large egg yolks

1 cup sugar

Pinch of salt

10 tablespoons unsalted butter, cut into chunks

For the Coconut Cake:

3 sticks unsalted butter, at room temperature

2 cups sugar

6 large eggs, at room temperature

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons almond extract**

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk***

1 cup sweetened shredded coconut, plus more for decorating cake

For the Cream Cheese Frosting:

2 8oz. blocks cream cheese, at room temperature

3 sticks unsalted butter, at room temperature

1 teaspoon vanilla extract

1 1/2 cups confectioners’ sugar, sifted

*I used frozen passion fruit pulp that I refrigerated overnight to defrost

**If you are not a fan of almond flavor you can reduce the amount or substitute with coconut extract

***To make my own buttermilk I combine 1 cup whole milk with 5 teaspoons of vinegar in a measuring cup and let it sit for 15 minutes until it thickens. You could also use a cup of unsweetened coconut milk with a tablespoon of vinegar.

Directions:

For the curd (make a day or two in advance to assembling the cake): In a medium saucepan combine the passion fruit juice, egg yolks and sugar. Over medium heat stir until the sugar has dissolved and the mixture is thick enough to coat the back of a spoon. Remove the pan from the heat and add it the pinch of salt and the chunks of butter, one at a time. Stirring between addition to ensure the butter has melted before adding an addition piece. Strain through a fine mesh sieve 2 times. Place in a bowl and place a piece of plastic wrap directly on top of the curd and refrigerate until ready to use.

For the cake: Preheat the oven to 325 F. Spray two 8-inch round cake pans with baking spray, or grease and lightly dust with flour. Set aside.

Sift together the flour, baking powder, baking soda and salt and set aside.

In the bowl of a stand mixer (you could also use a hand mixer) using the paddle attachment cream together the sugar and butter on medium speed until light and fluffy. Reduce the speed to low and add in the eggs one at a time, scraping the bowl as necessary. Add in the vanilla and almond extracts and mix well.

In three parts, add the dry ingredients and the buttermilk, alternating between each. Beginning and ending with the dry ingredients. Mix until just combined. Fold in the shredded coconut and divide the batter between the two prepared pans.

Bake in the preheated oven for 50-60 minutes or until a cake tester inserted in the center of the cakes comes out clean.

Let the cakes cool in the pan for 15 minutes and transfer to a wire rack to cool completely. Once cooled wrap in plastic wrap and refrigerate overnight.

For the frosting: In the bowl of a stand mixer (you could use a hand mixer) using the paddle attachment cream together the cream cheese, butter and vanilla extract on medium speed. With the mixer on low, gradually add in the confectioners’ sugar until smooth.

To assemble the cake: If necessary, torte the cakes. Transfer some of the frosting to a piping bag with the end snipped off and pipe around the perimeter of the cake to create a dam. Fill the cake with the passion fruit curd and top with the other cake. Frost the cake with a crumb coat and refrigerate for 20 minutes. Use remaining frosting to finish frosting the cake. Refrigerate until ready to serve.

Passion Fruit Curd Recipe from Garlic and Zest

Coconut Cake Recipe from Food Network

Cookie Palooza: Cranberry Pecan Chocolate Chip Cookies

Welcome to day 4 of Cookie Palooza. Today’s cookie is basically a kitchen sink cookie. Don’t worry, there are no food scraps in this cookie, but, there are a bunch of add-ins, hence the kitchen sink analogy. There are pecans, dried cranberries, semi-sweet chocolate chips, milk chocolate chips, oatmeal and coconut. And while I know many people are not a fan of coconut (it seems people either love it or hate it) don’t fear, this cookie does not have a coconut flavor. The coconut adds texture to the cookie. And I am sure I may have lost some of you already as I know people are not always fond of a cookie with texture, especially a cookie like this that already has so much going on, but, trust me, all of the ingredients work so well together you will forget that there may be an ingredient or two you don’t like. Unless you have an allergy to one of them of course.

I got this recipe from Food Network’s 50 Chocolate Chip Cookies, and while there were quite a few among those 50 that sounded yummy I opted to make this one because it reminded me of another cookie I like to make around the holidays, a White Chocolate Chip Cranberry Cookie, that I just realized I have never posted about. I’ll have to do that this holiday season as I am sure I will be making it again. Something I did realize though going through some old posts, I need to stop taking pictures at night. Unfortunately I do a lot of baking at night, but, I will have to refrain from taking picture then because they just do not post well.

The recipe called for 1/4 cupfuls of dough (about an ice cream scoop size) to make about 10 cookies, I opted to use a cookie scoop to make mine. Which yielded about 30 cookies. A nice amount to gift or to have on hand for a holiday guests.

 

 

Cranberry Pecan Chocolate Chip Cookies

Ingredients:

1 1/2 cups flour

3/4 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons unsalted butter, at room temperature

1 cup brown sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

2/3 cup semi-sweet chocolate chips

2/3 cup milk chocolate chips

2/3 cup old fashioned oats

2/3 cup sweetened shredded coconut

2/3 cup dried cranberries

2/3 cup chopped pecans

 

Directions:

Preheat oven to 350 F and line two baking sheets with parchment paper.

Whisk the flour, baking soda and salt together in a medium bowl and set aside.

In a large bowl beat the butter and sugar with a mixer on medium-high speed until light and fluffy. Beat in the egg and vanilla. Reduce the speed to low and beat in the flour mixture until just combined. Stir in the remaining ingredients.

Using a cookie scoop, drop the dough 2 inches apart on the prepared baking sheets. Bake for 12 to 15 minutes, until set around the edges. Let cool for 10 minutes on the cookie sheets then transfer to a wire rack to cool completely.

Recipe from Food Network

It’s Pi Day!

It’s March 14th, otherwise known as Pi Day! So named, because of the irrational number 3.14 that goes on infinitely. So, enjoy some pie today in honor of the day. Not a fan of pie, have a slice of pizza from a pizza pie or try your hand at a savory pie, like a quiche. Or, you could out on a limb and have some cheesecake. I actually baked a cheesecake a few years ago in honor of the day. I’ve also made a Banana Cream Pie and a Blueberry Pie as well to honor the day.

I was in search of a new pie to make for today and was stumped. I flipped through an entire book dedicated to pies and nothing popped at me and then I remembered I had a bag of shredded coconut in my cabinet that I had purchased to make crispy coconut cookies – which I haven’t gotten around to – so, I decided on a Coconut Custard Pie. This is actually one of my favorite pies from my youth. I remember my Dad bringing home the Entenmann’s version from the supermarket when I was a kid. Unfortunately, Entenmann’s has discontinued it, so the flavor is a distant memory now. I actually tried making Coconut Custard Pie once before and it came out horrible because I didn’t use whole milk and I think the missing fat from the milk was the leading culprit of my failing. The custard never formed.

Thankfully I had no issues with this pie… The custard formed, the shredded coconut rose to the top during baking and it was the perfect balance of the coconut flavor and sweetness.

 

 

Coconut Custard Pie

Ingredients:

1 homemade or store bough 9-inch pie crust*

4 tablespoons unsalted butter, melted

3 eggs, at room temperature, beaten

2 tablespoons flour

1/2 cup sugar

1 cup shredded sweetened coconut

1 1/2 cup whole milk, at room temperature

3/4 teaspoons vanilla extract**

nutmeg

 

*I used a frozen deep-dish one

**For a more of coconut flavor used coconut extract

 

Directions:

Preheat oven to 350 degrees.

Arrange pie crust into a 9-inch pie plate.

In a large bowl combine the butter, eggs, flour, sugar, coconut, milk and vanilla extract. Use a hand mixer to blend all of the ingredients together. Make sure the sugar is dissolved.

Pour the mixture into the prepared pie crust and sprinkle with nutmeg. Bake in the preheated oven for 45-60 minutes, covering the edges of the pie with aluminum foil for the first 25 minutes and then remove. Pie will be ready when the custard has puffed up – sides and center.

Remove from the over and place on a wire rack to cool completely.

Recipe from Bunny’s Warm Oven

Coconut & Lime Cupcakes

Happy Cinco de Mayo! It’s the perfect day to enjoy some guacamole, a few tacos, a shot of tequila or a nice cold margarita. That brings me to today’s post. I’ve made some delicious treats in honor of this day in the past – churros, tres leches cupcakesMexican wedding cookies and sopapilla cheesecake – and this year I was thinking of making Margarita Cupcakes. But, since I didn’t have any tequila on hand (all the recipes I came across had this margarita staple in the ingredient list) I opted for something non-alcoholic and just as festive… Coconut & Lime Cupcakes – a coconut cupcake with a key lime cream cheese frosting.

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To begin I made the coconut cupcakes… In the bowl of my stand mixer I mixed together sugar and butter until it was light and fluffy – about 5 minutes on medium speed.

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I then reduced the speed to low and added in three eggs – one at a time.

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Next I added in buttermilk, and a sifted mixture of flour, baking powder, baking soda and salt. I alternated between adding the two beginning and ending with the dry ingredients. Oh, and can I just take a moment to say that I love this silicone bowl to add things into my running mixer. It’s completely flexible so I can form it into the perfect shape to pour the flour into the bowl and not have it fly all over the place. I used to use a pouring shield but I always had the flying flour issue with it. Check out this link if you have been searching for the perfect bowl to add dry ingredients to your batter while mixing.

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Once the batter came together I folded in sweetened shredded coconut.

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And finally, using an ice cream scoop I divided the mixture among a 12-cup paper lined muffin pan and baked it in a 325 F preheated oven for 25 minutes.

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Once they were out of the oven, I let the cupcakes cool in the pan for 15 minutes before removing them and letting them cool completely on a wire rack in preparation for frosting them.

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After letting the cupcakes cool I got to working on the frosting – a key lime cream cheese frosting that has the perfect combination of sweetness and citrus flavor. I began by creaming together cream cheese, butter, key lime juice and key lime zest until it was creamy. Next I added in 2 cups of sifted confectioners’ sugar one cup at a time – mixing well after each cup. Just to note, if want more of a lime flavor you can add more of the lime juice, but, you may have to balance that with more confectioners’ sugar since you don’t want your frosting to become too thinned down. Prior to frosting the cupcakes I popped the frosting in the fridge for about 10 – 15 minutes so the frosting would be firmer to pipe with.

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And after frosting each of the cupcakes I sprinkled them with a bit of lime zest.

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Coconut Cupcakes – Adapted from here

Makes 12 Cupcakes

Ingredients:

1 1/2 sticks unsalted butter, at room temperature

1 cup sugar

3 large eggs, at room temperature

3/4 teaspoon vanilla extract

3/4 teaspoon almond extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk

1 1/2 cups sweetened shredded coconut

Directions:

1. Preheat the oven to 325 F and line a 12-cup muffin pan with paper liners.

2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

3. Using a stand mixer or electric hand mixer cream the butter and sugar until light and fluffy, about 5 minutes on medium speed. Reduce the speed to low and add the eggs one at a time, scraping the sides of the bowl down after each addition. Add in the vanilla and almonds extracts and mix well.

4. In three parts, alternately add the flour mixture and the buttermilk to the batter, beginning and ending with the flour mixture. Fold in the coconut.

5. Fill each cup of the muffin pan to the top – an ice cream scoop is the perfect size to fill the cups. Bake for 25 to 35 minutes, until the tops are slightly brown and a toothpick comes out clean. Allow the cupcakes to cool in the pan for 15 minutes before transferring them to a wire rack to cool completely.

Key Lime Cream Cheese Frosting

Ingredients:

12 ounces cream cheese, at room temperature

1 stick unsalted butter, at room temperature

2 1/2 tablespoons key lime juice

1 teaspoon key lime zest

2 cups confectioners’ sugar, sifted

Directions:

Cream together the cream cheese, butter, key lime juice and zest until creamy. Add in the sugar, one cup at a time, and continue mixing until all of the sugar is incorporated. If you find that the frosting is too soft, pop it into the refrigerator for a few minutes so it can firm up before using it.