Coconut Cake with Passionfruit Compote

Coconut Cake

1. Preheat the oven to 350°F / 175°C. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the cake flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, combine the vanilla, almond extract, buttermilk, eggs, avocado oil, and melted coconut oil. Whisk until smooth.
4. Add the granulated sugar and mix until fully incorporated.
5. Add the dry ingredients to the wet ingredients and stir just until combined, being careful not to overmix.
6. Gently mix in the hot water. The batter will be very thin which is expected.
7. Fold in the shredded coconut until evenly distributed.
8. Divide the batter evenly between the prepared pans. Bake for 35–45 minutes, checking at 35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Let the cakes cool in the pans for 10–15 minutes, then turn out onto a wire rack and cool completely before assembling.

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Passionfruit Compote

1. In a small saucepan, combine the passionfruit pulp, sugar and lemon or lime juice
2. Place over medium heat and cook, stirring frequently, until the mixture begins to gently bubble.
3. In a small bowl, whisk the cornstarch with 1–2 teaspoons of water until smooth, then stir it into the saucepan.
4. Continue cooking for 1–2 minutes, stirring constantly, until thickened and glossy.
5. Remove from the heat and let cool completely. The compote will thicken further as it cools.

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Cream Cheese Frosting

1. In a large bowl, beat the butter and cream cheese together until smooth and creamy.
2. Add the salt, vanilla, and coconut extract (if using) and mix until combined.
3. Gradually add the powdered sugar, starting with 360 g (3 cups), and beat until smooth. Add more as needed until the frosting reaches your desired thickness.
4. Beat for another 1–2 minutes until light and fluffy.

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