vegan coconut layer cake with passionfruit curd
Prep time
Cook time
Total time
This rich and delicious Vegan Coconut Layer Cake with Passionfruit Curd tastes just like summer, and it is full of fresh tropical flavors.
Recipe type: Cakes
Serves: 12
  • *for the passionfruit curd*
  • 3 fresh passionfruits
  • ½ cup granulated sugar
  • ¼ cup nondairy milk (I used almond)
  • 3 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp vegan butter
  • *for the cake*
  • 2 tbsp ground flaxseed + 6 tbsp water
  • 1 cup granulated sugar
  • 1¾ cup all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup coconut oil, solid
  • ⅓ cup coconutmilk yogurt
  • ¼ cup vegetable oil
  • 1 tbsp vanilla extract
  • 1 tsp coconut extract
  • ⅔ cup canned coconut milk
  • 1 cup toasted shredded coconut (unsweetened)
  • *for the frosting*
  • ¼ cup vegan butter
  • ¼ cup coconut oil
  • ½ cup shortening
  • 3 cups powdered sugar
  • 1 tbsp vanilla extract
  • 1 tsp coconut extract
  • pinch of salt
  • For serving - 1-2 fresh passionfruit, toasted coconut flakes/chips
  1. First, prepare the passionfruit curd. Combine the pulp of the three passionfruit with sugar and milk in a small saucepan. Heat on medium.
  2. In a small bowl, whisk together the water and cornstarch until smooth. Add this mixture to the passionfruit.
  3. Heat, whisking often, until mixture starts to bubble and thicken. Remove from heat and stir in the vegan butter. Set aside to cool before using for the cake.
  4. Next, make the coconut cake. Preheat oven to 350F and spray two 6" round cake pans with nonstick baking spray. In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.
  5. In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar.
  6. Add in the coconut oil, and beat on low until it's incorporated and has a sandy texture.
  7. In a small bowl, whisk together the vegetable oil, flaxseed mixture, coconut yogurt, and vanilla & coconut extracts, and add them to the dry ingredients. Mix until combined.
  8. Next, pour in the coconut milk and beat on medium-low until smooth and creamy. Finally, gently stir in the toasted shredded coconut.
  9. Divide batter evenly among the two prepared pans.
  10. Bake for 30-35 minutes, until a toothpick inserted in the center comes out with just a few crumbs. Set aside to cool.
  11. It is now time to assemble, so make your frosting. With a stand mixer fitted with the paddle attachment, beat together the vegan butter, coconut oil, and shortening until creamy.
  12. Add in the vanilla and coconut extracts, then mix in the powdered sugar as needed to create a frosting, and add a pinch of salt. Add coconut milk as needed if the frosting is too thick and lumpy.
  13. To assemble the cake, divide the 2 cake layers in half to create 4 thin layers.
  14. Place one cake piece on your cake stand or platter, pipe some of the frosting around the edge of the cake to create a "fence", then spoon some passionfruit curd in the center. Spread it to create a thin layer, and repeat with all.
  15. Frost the outside of the cake with the rest of the frosting as desired, and decorate with frosting, fresh passionfruit pulp, and toasted coconut. Enjoy!
Recipe by The Baking Fairy at