Heart of Te Fiti Coconut Cake

Directions

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
2. 2

   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
3. 3

   In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3-5 minutes.
4. 4

   Beat in the eggs one at a time, incorporating fully after each addition, then stir in the vanilla extract.
5. 5

   Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the coconut milk, beginning and ending with the dry ingredients, mixing until just combined and no streaks of flour remain. Fold in the shredded coconut.
6. 6

   Divide the batter evenly between the prepared cake pans and bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are golden brown.
7. 7

   Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely, about 1 hour.
8. 8

   While the cakes cool, prepare the coconut cream frosting: In a large bowl, whip the very cold heavy cream, confectioners' sugar, and coconut extract with an electric mixer on high speed until stiff peaks form.
9. 9

   Once the cakes are completely cool, level the tops with a serrated knife if necessary. Place one cake layer on a serving platter.
10. 10

    Spread half of the passion fruit curd evenly over the first cake layer, leaving a small border around the edge.
11. 11

    Top with the second cake layer, then spread the remaining passion fruit curd over it, again leaving a small border.
12. 12

    Generously frost the top and sides of the cake with the coconut cream frosting, swirling decoratively with an offset spatula.
13. 13

    Chill the cake for at least 30 minutes before serving to allow the layers to set and flavors to meld beautifully.