Six-Layer Coconut Cake with Passion Fruit Filling
"This towering dessert is made up of layers of super-moist, almost puddinglike coconut cake spread with tangy passion fruit curd, then topped with whipped cream and crispy flakes of toasted coconut. The recipe is from Cynthia Wong, pastry chef in Decatur, Georgia. The cake may look intimidating, but it's easy to make: "Just pop the layers out of the baking pans and slap them together," Wong says...."
INGREDIENTS
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CAKE
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4 1/4 cups all-purpose flour
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2 1/4 cups sugar
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1 tablespoon plus 1 1/2 teaspoons baking powder
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2 teaspoons kosher salt
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2 sticks unsalted butter, softened
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1 1/4 cups unsweetened coconut milk
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3/4 cup water
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2 teaspoons pure vanilla extract
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6 egg whites
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FILLING
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3/4 cup sugar
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1/4 cup cornstarch
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1 cup passion fruit nectar or puree
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4 egg yolks
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1 vanilla bean—split, seeds scraped
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1 stick unsalted butter, cut into tablespoons
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TOPPING
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2 cups large, unsweetened dried coconut flakes
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2 cups heavy cream
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2 1/2 tablespoons sugar
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