Lilikoi Passionfruit Curd Cake Recipe

Lilikoi Passionfruit Curd Cake Recipe

The Lilikoi Passionfruit Curd Cake is a delightful fusion of tropical flavors and classic cake textures. Lilikoi, known for its vibrant and tangy taste, infuses this dessert with a refreshing twist that complements the sweetness of the cake and the creaminess of the frosting. This recipe brings together a moist, tender cake with luscious passionfruit curd, creating a perfect harmony of flavors that is both indulgent and refreshing. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake promises to be a showstopper, captivating both the eyes and the palate with its exotic charm and delectable taste.


For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup whole milk, room temperature

For the Lilikoi (Passionfruit) Curd:

  • 1 cup passionfruit juice (fresh or frozen and thawed)
  • 1 cup granulated sugar
  • 4 large egg yolks
  • ½ cup unsalted butter, cut into pieces

For the Frosting:

  • 1 ½ cups heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract


Making the Lilikoi Curd:

  1. Combine Ingredients: In a medium saucepan, whisk together the passionfruit juice, sugar, and egg yolks.
  2. Cook: Place the saucepan over medium heat. Cook the mixture, whisking constantly, until it thickens and coats the back of a spoon, about 10 minutes. Do not let it boil.
  3. Add Butter: Remove from heat and stir in the butter pieces until fully melted and the curd is smooth.
  4. Strain: Pour the curd through a fine-mesh sieve into a bowl to remove any lumps.
  5. Chill: Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill in the refrigerator until set, at least 2 hours or overnight.

Making the Cake:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
  5. Combine with Dry Ingredients: Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.

Making the Frosting:

  1. Whip Cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.

Assembling the Cake:

  1. Layer: Place one cake layer on a serving plate. Spread a generous amount of lilikoi curd on top. Place the second cake layer on top.
  2. Frost: Frost the top and sides of the cake with the whipped cream frosting.
  3. Decorate: If desired, garnish with fresh passionfruit pulp, edible flowers, or extra curd.


  1. Passionfruit Juice: Fresh passionfruit juice can be obtained by cutting passionfruit in half and scooping out the pulp. Strain to remove seeds if desired.
  2. Storage: Store the cake in the refrigerator. It is best enjoyed within 2-3 days.
  3. Layering: Ensure the cake layers are completely cool before assembling to prevent the curd and frosting from melting.


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