Passion Fruit Cake with Coconut Cream Cheese Frosting

This Passion Fruit Bundt Cake recipe, based on Pastry Chef Chrysta Wilson's Lemonade Picnic Cake, shows how easy it is to make a beautiful cake from scratch. The Coconut Cream Cheese Frosting uses coconut oil in place of butter to give the frosting a uniquely tropical flavor.

Course Dessert

Cuisine American

Dish Type cake

Cooking Style Baking

Seasonal Christmas, Holiday season, Mother's Day, Valentine's Day

Ingredient Coconut Oil, Passion Fruit

Prep Time 25

Cook Time 1

Cooling Time 1

Total Time 1 25

Servings

Author Amy Reiley

Ingredients

For the cake:

2 1/2 C flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 C unsalted butter
1 3/4 C sugar
3 eggs room temperature
2 tbsp passion fruit concentrate (such as The Perfect Purée)
1 1/4 C milk (whole or 2% recommended)

For the Coconut Cream Cheese Frosting:

4 oz coconut oil in solid form
8 oz cream cheese softened*
2 C powdered sugar sifted

Instructions

To make the cake:

Preheat you oven to 350 degrees.
In a medium bowl, sift flour and baking powder and salt together. Set aside.
Using an electric mixer, beat the butter on medium speed until it is soft and creamy, about 2 minutes.
Slowly add the sugar. Beat on medium speed until the mixture is fluffy, about 2 minutes.
Crack eggs into a separate bowl and add to batter one at a time. Then beat on medium speed for an additional 2 minutes.
Add passion fruit concentrate and beat on low until just incorporated.
Beginning and ending with the flour, mix 1/3 of the flour into the wet mixture, then 1/2 of the milk, alternating until all ingredients are mixed.
Grease and flour a bundt cake pan. (Or use a cooking spray that includes flour). Be sure to coat it very, very well.
Pour the batter into the pan. It should be about 3/4 full.
Bake cake until an inserted toothpick or cake tester comes out clean--approximately 40-50 minutes.
Invert cake onto a cooling rack or serving plate. If cake resists, cool in the pan for 15 minutes before inverting. (If cake still resists, cool an additional 15 minutes in the pan.) Cool completely before frosting.

To make the frosting:

With an electric mixer on a medium speed, cream the butter and the cream cheese until soft and completely smooth, at least 2 minutes.
Turn the mixer speed to low and slowly add the powdered sugar 1/2 cup at a time, making sure to scrape down any frosting stuck to the sides of the bowl.
Mix on medium speed until frosting is smooth and fluffy.

Notes

Note: You can use this batter to make 2 cake rounds for a layer cake or 24 cupcakes as well as a bundt. (Depending on how much frosting you like, you may want to make a double batch for cupcakes.)