Over the years, I have fallen madly in love with passion fruit. Any time I see passion fruit on a menu in a restaurant, be it in a cocktail, starter, dessert, or even an entree, it is almost guaranteed that I will be ordering it. Its sweet-tart flavor is so unique and irresistible to me. Combine that with coconut, another one of those sumptuous flavors I cannot get enough of, and we have the makings of a phenomenal layer cake.

I first made a cake like this last year for my holiday party and it was wonderful. Initially when I asked what sort of cake she might like for her birthday, Caroline chose strawberry. (She will always always say strawberry.) Given the beach theme, I gently suggested something tropical and was ecstatic that she liked this idea for her cake.

The version I made back in the winter had just the coconut and passion fruit, but I wanted to incorporate some fresh berry since she loves them so much and for a nice color contrast. The raspberries ended up being perfect in this mix. Let’s take a quick look at the anatomy of this layered creation: it has coconut cake layers, a passion fruit soak, passion fruit curd, fresh raspberries, a toasted coconut crumb, and a passion fruit frosting on top. For her party I made a two-tiered version since we had so many guests. You can check it out here. I think the raspberries perfectly rounded out what was already a stellar cake, and I want to make this beauty again and again! It has received unanimous rave reviews from my friends and it’s safe to say this cake is a keeper.

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