hawaiian passionfruit chiffon cake

★★★★★ 1 Review
Julie_Madawi avatar
By Julie Madawi
from Clermont, FL

Another Family Favorite - Our Number One special occasion/birthday request. I was given this recipe by a dear friend many, many years ago, when I lived in the Islands. The sweet/tart tropical flavor of the Passionfruit - named Lilikoi in Hawaii - is infused throughout this tasty treat; one bite takes me right back to the tropical breezes and Ohana Family get togethers we had there. This isn't difficult to make, but you do need to allow for cooling time for the cake and Lilikoi pudding. I usually make it the day before I need it. Take your "Ohana" on an "Ono" trip to the Hawaiian Islands!

serves 12
prep time 3 Hr 10 Min
cook time 26 Min
method Bake

Ingredients For hawaiian passionfruit chiffon cake

  • 1 1/2 c
  • 1 c
  • 1/4 tsp
  • 1/2 c
    lilikoi juice - see note
  • 1/3 c
  • 4 Tbsp
  • 1 Tbsp
  • 1 box
    duncan hines yellow cake mix
  • 1/2 c
    vegetable oil
  • 3
    eggs, separated
  • 2/3 c
  • 1/3 c
    lilikoi juice
  • 1/4 c
    white sugar
  • 2 c
    whipping cream
  • 2 Tbsp
    white sugar

How To Make hawaiian passionfruit chiffon cake

  • 1
    Preheat oven to 350 degrees, placing oven rack in center of the oven.
  • 2
    Prepare Lilikoi pudding before making cake.
  • 3
    Place water, sugar and salt in a medium saucepan and heat to boiling over medium heat. Meanwhile, mix the water, juice, and cornstarch in a separate bowl to form a slurry.
  • 4
    Add the slurry to the sugar mixture, stirring constantly. Continue stirring until the mixture thickens and becomes more transparent; cook and stir for three more minutes.
  • 5
    Remove the pudding from heat and add the butter, stirring until completely incorporated.
  • 6
    Pour the mixture into another container, cover with plastic wrap and cool on the counter at least an hour, stirring occasionally. Place in refrigerator while the preparing the cake.
  • 7
    Grease the 9" x 13" cake pan as directed on the cake mix, set aside.
  • 8
    Beat separated, room temperature egg whites until stiff peaks form, mixing in the two tablespoons sugar. Set aside.
  • 9
    Mix together the cake mix, oil, water, juice, egg yolks and 1/4 cup sugar per package directions. Stir in half of the egg whites, then gently fold in the rest of the egg whites until incorporated into the batter.
  • 10
    Pour cake mix into prepared pan; bake as directed. Remove from oven when toothpick poked into the center of the cake comes out clean. Place cake on a rack to cool.
  • 11
    Once the cake has cooled and the Lilikoi pudding has thickened to a spreadable consistency, pour the pudding over the top of the cooled cake and spread to an even layer.
  • 12
    Cover the cake and place in the refrigerator until the pudding layer has completely set; usually a couple of hours.
  • 13
    When ready to serve, beat the whipping cream until peaks form, adding powdered sugar to sweeten as desired. Serve the cake either "frosted" with the whip cream, or dolloped on individual slices of cake.
  • 14
    NOTE: I use Duncan Hines regular cake mix, Not the butter recipe. I use Goya Passionfruit juice, available in the Ethnic frozen foods section of your grocery or Hispanic market.