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Perfect Coconut Layer Cake Recipe with Easy Passionfruit Cream Cheese Frosting

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A moist and tender coconut layer cake paired with a tangy passionfruit cream cheese frosting, perfect for celebrations and tropical vibes without fuss.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour (sifted for best texture)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) coconut milk (full fat)
  • 1 ½ cups (135g) sweetened shredded coconut (toasted lightly)
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3–4 cups (360–480g) powdered sugar, sifted
  • ¼ cup (60ml) passionfruit pulp (fresh or frozen)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans, then line the bottoms with parchment paper.
  2. Toast the shredded coconut on a baking sheet for 5–7 minutes, stirring halfway through, until lightly golden and fragrant. Let cool.
  3. In a medium bowl, whisk together sifted all-purpose flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat softened butter with granulated sugar on medium speed until fluffy and pale, about 3-4 minutes.
  5. Add eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract with the last egg.
  6. Alternate adding dry ingredients and coconut milk to the batter, beginning and ending with dry ingredients. Mix on low speed and fold in toasted shredded coconut gently.
  7. Divide batter evenly into prepared pans, smooth tops with a spatula, and tap pans gently to release air bubbles.
  8. Bake for 30–35 minutes, checking at 28 minutes. Cake is done when a toothpick inserted comes out clean or with few moist crumbs.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. For frosting, beat softened cream cheese and butter on medium speed until smooth, about 2-3 minutes.
  11. Gradually add powdered sugar, one cup at a time, mixing well after each addition to avoid lumps.
  12. Mix in passionfruit pulp, vanilla extract, and a pinch of salt. Taste and adjust for extra zing if desired.
  13. Assemble cake by placing one layer on a serving plate, spreading a thick layer of frosting, adding the second layer, and covering top and sides with remaining frosting.
  14. Chill assembled cake for at least 30 minutes before serving to let frosting set.

Notes

Use fresh passionfruit pulp for best flavor; frozen or juice concentrate can substitute. Toast shredded coconut for extra flavor. Keep cream cheese and butter at room temperature to avoid lumps. Chill cake layers completely before frosting to prevent melting. For dairy-free, use coconut cream-based alternatives. For gluten-free, substitute half the flour with almond flour or use a gluten-free blend with xanthan gum.

Nutrition

Keywords: coconut cake, passionfruit frosting, cream cheese frosting, tropical cake, layer cake, easy cake recipe, celebration cake

Find it online: https://magnetmeal.com/perfect-coconut-layer-cake-recipe-with-easy-passionfruit-cream-cheese-frosting/