Sounds like a mouthful but this tropical coconut passionfruit raspberry filled cake with cream cheese frosting is so delicious it makes me feel like im in Hawaii!!!
First make the cake.
I used a Duncan hines Coconut supreme cake mix and divided it into two pans.
While the cake is baking make a raspberry simple syrup to soak the cake in and keep it moist once it finishes baking.
You will need:
2oz sugar
2oz water
4oz raspberry liquor
Directions:
Boil the sugar and water till the sugar dissolves.
Take off the heat and mix in the raspberry liquor.
Set aside till the cake is done.
White chocolate Passionfruit filling:
4oz white chocolate
4oz Passionfruit puree
Directions:
Over a double boiler melt chocolate. Continously mixing.
Once the chocolate is completly melted, stir in the passionfruit puree.
Set aside.
When the cake is cooled down, dabb the raspberry simple syrup using a brush over both cakes.
Once it soaks the syrup, spread the passionfruit filling over the top of the bottom cake.
Spread the raspberry jam (any brand of jam) over the passionfruit filling.
Place the top cake over the bottom cake and place the almost finished cake in the refrigerator.
Cream cheese frosting:
2 packs (16oz) cream cheese
1 stick (1/2cup) butter
1tbs vanilla
Powder sugar (as much sweetness as you want start with 1/2cup)
Directions:
Cream the cream cheese, butter, and vanilla together till smooth.
Add the powder sugar slowly till well blended.
Take the cake out of the fridge and frost the cake using the cream cheese frosting.
I added macadamian nuts on the edges which gave it a different taste and crunchy texture. You could also add toasted coconuts instead of macadamian nuts.
Decorate as you please. this one was made for fathers day so i used heart cookie cutters and sprinkled red sprinkles within the cookie cutter.
Cut and enjoy this tropical decadent dessert!!:)
