Triple Coconut Cake with Passion Fruit Caramel Recipe

If you’re looking for a dessert that combines luscious coconut flavor with a zingy tropical topping, Triple Coconut Cake with Passion Fruit Caramel is about to become your new obsession. Every bite is a celebration of coconut in all its forms—creamy coconut milk, fragrant shredded coconut, and a whisper of coconut extract—finishing with a ribbon of tangy-sweet passion fruit caramel that takes this confection straight to paradise. Whether you’re a longtime coconut fan or just want something show-stopping for your next gathering, this is a cake that delights every sense from first slice to last crumb.

Ingredients You’ll Need

This recipe is a love letter to simple, high-quality ingredients working together in perfect harmony. Each element builds the cake’s fabulous texture and layers of rich, tropical flavor—nothing fancy required, just a bit of care and some pantry basics.

• All Purpose Flour: A solid base for structure and a tender crumb; measure carefully for perfect texture.
• Baking Powder: Gives your cake lift and ensures an airy, beautiful rise.
• Table Salt: Just enough to balance the sweetness and highlight the coconut flavor.
• White Sugar: Adds sweetness and helps keep the cake soft and moist.
• Large Eggs: Essential for richness, structure, and binding the batter together.
• Coconut Extract: Intensifies the coconut flavor—just a little transforms the whole cake!
• Vanilla Extract: Adds warmth and depth, rounding out those tropical notes.
• Vegetable Oil: Ensures the cake stays moist for days, with a light, tender crumb.
• Full-Fat Canned Coconut Milk: Supercharges the coconut flavor and delivers that luxurious, creamy texture.
• Whole Milk: Lightens the coconut milk and helps to create a smooth, balanced cake batter.
• Sweetened Shredded Coconut: For chewy, toasty little bits throughout every slice.
• Passion Fruit Pulp: The bright, tangy star of the caramel—be sure to use real pulp for a punch of true tropical flavor.
• Water: Required to make a smooth, pourable caramel from scratch.
• Unsalted Butter: Used in both the caramel and the frosting for a dreamy richness.
• Heavy Cream: Adds luscious body to the passion fruit caramel, marrying all the flavors together.
• Kosher Salt: Balances the sweetness of the caramel and enhances flavors in the cake.
• Confectioners Sugar: The secret to a cloud-like, creamy coconut frosting.

How to Make Triple Coconut Cake with Passion Fruit Caramel

Step 1: Prep Your Baking Pan and Oven

Get started by preheating your oven to 350°F. Line a 9” springform cake pan with parchment paper and give it a generous spritz of cooking spray. This ensures your cake comes out with clean edges and no sticking disasters later.

Step 2: Combine Dry and Wet Ingredients

In a large mixing bowl, whisk together your flour, baking powder, and salt so everything is evenly distributed. Separately, mix your whole milk and coconut milk until smooth—this blend will make the batter silky with just the right coconut punch.

Step 3: Whip the Egg Mixture

With a stand mixer outfitted with the paddle attachment, combine eggs, sugar, coconut extract, and vanilla. Beat on high for about 5 minutes until the mixture turns thick, pale, and triples in volume. This step makes your cake irresistibly airy and light—don’t rush it!

Step 4: Emulsify with Oil

Next, scrape down your mixing bowl, then slowly drizzle in the vegetable oil while beating. Once all the oil is in, continue to mix for another minute. This process locks in moisture so your Triple Coconut Cake with Passion Fruit Caramel stays soft even after a few days.

Step 5: Combine Dry and Wet Bases

On low speed, add your dry flour mixture in three additions, alternating with the coconut milk mixture. This ensures you don’t overmix and keeps the batter wonderfully smooth. Gently fold in the shredded coconut for perfect coconut flavor in every bite.

Step 6: Bake the Cake!

Pour your lovely batter into the prepared pan, smoothing the top. Pop it into the oven and bake for about 45 minutes, until a toothpick comes out clean and the top is pale gold. Let the cake cool completely in the pan before moving to the next step—patience pays off for perfect slicing later!

Step 7: Prepare Passion Fruit Caramel

If you’re ready for a flavor twist, blitz the passion fruit pulp briefly in a blender, then strain out the seeds. Mix this tangy nectar with heavy cream and set aside. In a saucepan, dissolve sugar in water, then crank up the heat. Do not stir once it boils—just watch for it to turn a gorgeous amber. Carefully whisk in butter, then gently add the cream-passionfruit liquid with vanilla and salt. Let cool until thick and dreamy.

Step 8: Make the Coconut Frosting

For the ultimate finish, whip the butter on high until doubled and fluffy. Slowly add confectioners sugar, then pour in coconut milk, vanilla, and coconut extract. Beat together until luxuriously smooth and ready to slather.

Step 9: Assemble and Finish

Once the cake is fully cooled, spread the coconut frosting thickly across the top, swirling with a spatula for pretty patterns. Drizzle the cooled passion fruit caramel generously over the frosting, letting it drip down the sides for that craveable final touch. Your Triple Coconut Cake with Passion Fruit Caramel is ready to impress!

How to Serve Triple Coconut Cake with Passion Fruit Caramel

Garnishes

A flourish of toasted coconut flakes or delicate curls of white chocolate adds a hint of crunch and a swoosh of visual drama. Sprinkling a little extra passion fruit pulp over the top can heighten the tang, and a few edible flowers really nudge up the tropical vibe for special occasions.

Side Dishes

Keep it light and breezy with side dishes—a scoop of coconut or vanilla bean ice cream transforms each slice into a dreamy plated dessert. Fresh berries, especially tart ones like raspberries or blackberries, offer a colorful and fresh contrast to the cake’s mellow sweetness.

Creative Ways to Present

For a party-ready showstopper, bake the batter as cupcakes and pipe each with a swirl of coconut frosting, topped with caramel. Or, serve the cake cut into petite squares on a dessert platter for an elegant tea or brunch. Layered trifles with cubes of cake, a spoonful of caramel, and clouds of whipped cream are another dazzling, spoonable option!

Make Ahead and Storage

Storing Leftovers

If you have any Triple Coconut Cake with Passion Fruit Caramel left, you’re in luck—it keeps beautifully! Store slices tightly wrapped or in an airtight container at room temperature for up to two days, or in the fridge for up to five. The flavors actually meld and deepen overnight, making tomorrow’s treat even better.

Freezing

This cake freezes like a champion, especially if you wrap individual slices snugly in plastic wrap, then foil. Place them in an airtight container and freeze for up to two months. For best results, freeze the unfrosted cake and add fresh frosting and caramel after thawing.

Reheating

If you prefer your cake slightly warm, just pop a slice in the microwave for 10 to 15 seconds. It freshens up the crumb and intensifies the coconut aroma—just be sure to drizzle on fresh passion fruit caramel afterward so it stays glossy and luxe.

FAQs

Can I use desiccated coconut instead of sweetened shredded coconut?

Desiccated coconut will work in a pinch, but the texture will be drier and a little less chewy. Sweetened shredded coconut brings moisture and a touch more sweetness, but if all you have is desiccated, stir in an extra tablespoon of coconut milk to balance it out.

What if I can’t find passion fruit pulp?

If passion fruit pulp isn’t available, look for frozen pulp in the international section of your grocery store, or use passion fruit concentrate diluted with a touch of water. In a real bind, mango or tart citrus curd can offer a similarly bright twist in your caramel.

Can I make Triple Coconut Cake with Passion Fruit Caramel without a stand mixer?

Definitely! A good hand mixer and a sturdy whisk will get the job done. The key is making sure the egg mixture is well-whipped and fluffy, and that you mix until just combined to keep the cake tender.

Is this recipe suitable for cupcakes?

Absolutely. Just fill cupcake liners about two-thirds full and begin checking for doneness at 18-22 minutes. The recipe yields a moist, coconut-rich crumb that’s perfect for cupcakes and holds up beautifully to enthusiastic swirls of frosting and caramel.

Can I make the passion fruit caramel ahead of time?

Yes! The caramel can be made up to a week ahead. Store it covered in the fridge and let it come to room temperature before using. If it thickens too much, just gently warm it and stir to bring back that glossy pourable consistency.

Final Thoughts

Triple Coconut Cake with Passion Fruit Caramel is a joyful, crowd-pleasing dessert that holds a special place at any table it graces. I hope you’re inspired to bake it and share every slice—because every moment with this cake is meant to be savored. Dive in, have fun, and create some tropical magic in your own kitchen!

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