We’ve adapted the passionfruit cake mounds from the magical landscape to make this stacked cake that is filled with passionfruit curd and coconut-flavoured cream.
Serves: 10 – 12
Hands-on time: 1 hour
Baking time: 25 minutes
Skill level: Easy
For the sponges:
4 eggs (about 200g)
200g baking margarine, or same weight as the 4 eggs
200g golden caster sugar, or same weight as the 4 eggs
1 tsp vanilla bean paste
200g self-raising flour
For the passionfruit curd:
1 large egg
1 large egg yolk
75g caster sugar
1 tsp cornflour
50g unsalted butter
For the syrup:
50g caster sugar
For the coconut cream filling:
400g can of coconut milk, refrigerated overnight
1 tbsp caster sugar
300ml double cream
You will also need:
15cm round sponge tins x 2, greased, then base-lined with baking paper
Step 1 – Make the sponges. Halve the passionfruits and scoop out the seeds into a sieve placed over a bowl. Press the juice from the seeds and discard the seeds. Heat the oven to 180°C/160°C fan/350°F/Gas 4.
Step 2 – Beat the margarine and sugar in the bowl of a stand mixer fitted with the beater until light and creamy. Add the eggs a little at a time, beating well until smooth. Measure 5 tablespoons of passionfruit juice into the bowl, add the vanilla paste, and beat everything together until fully combined.
Step 3 – Beat in about one third of the flour, then stop the machine and fold in the remaining flour using a large metal spoon until no streaks remain. Divide the mixture equally between the tins and bake for 25 minutes, until golden brown and just firm to the touch. Leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
Step 4 – Make the curd. Cut the passionfruits in half and scoop the seeds into a sieve over a bowl. Press the juice into the bowl and discard the seeds.
Step 5 – Hand whisk the egg and yolk with the sugar and cornflour in a small bowl until smooth. Melt the butter in a small pan over a low heat, then whisk the liquid into the egg mixture.
Step 6 – Return the mixture to the pan and place over a medium heat, stirring continuously for 4–5 minutes, until thickened. Pour the curd into a bowl, cover the surface with cling film and leave to cool completely.
Step 7 – Make the syrup. Press the juice from the passionfruits as before, reserving 1 tablespoon of the seeds for decoration, then place the juice in a small pan with the sugar over a medium heat. Bring the mixture to the boil, boiling for 2 minutes, then remove from the heat and leave to cool.
Step 8 – To make the coconut cream filling, place the mascarpone into the clean bowl of the stand mixer fitted with the whisk. Measure out 75g of the thick coconut cream at the top of the chilled coconut milk and add this to the mascarpone with the sugar and cream and whisk until thickened.
Step 9 – Slice both cakes in half horizontally and liberally brush the cut surfaces with the cooled syrup. Sandwich all 4 cake halves together in a stack, using 2–3 tablespoons each of passionfruit curd and coconut cream between each layer.
Step 10 – Coat the top and sides of the cake with the remaining coconut cream, swirl a little passionfruit curd on top and decorate with the reserved seeds. Chill until ready to serve.