Layered Tropicana Vanilla Cake with Passionfruit Curd & Coconut

Ingredients

• Passion Fruit Curd
• juice and zest of 1 large lemon
• 50 g butter
• 1/2 C (125 ml) castor sugar
• 2 extra large eggs, whisked
• pulp of 2 granadillas / granadilla purée
• Vanilla Cake
• 1 NoMU Vanilla Cake Kit
• 3 large eggs
• 160 g butter
• 1 C (250 ml) warm milk
• Icing
• 1 packet of NoMU icing mix (included in the box)
• 200 g butter
• 1 Tbsp (15ml) warm milk
• 50 g toasted coconut shavings

Instructions

1. 1

   Heat the lemon juice, zest, butter and castor sugar in a small saucepan over a low heat, stirring until all the sugar has dissolved.

2. 2

   Add a few tablespoons of the heated sugar mixture into the whisked eggs and mix. This is called tempering – and the process slowly raises the temperature of the eggs, which prevents them from scrambling once added to a hot mixture. Once a few tablespoons have been mixed in and incorporated, add the egg mixture to the sugar mix and stir.

3. 3

   Add the granadilla pulp to the sugar mixture and lower the heat. Continue whisking until the curd has thickened. Do not boil. Remove from the heat and set aside to cool. Refrigerate once cooled.

4. 4

   Preheat the oven to 170 °C.

5. 5

   Grease and line the base of 3 x 20 cm round cake tins.

6. 6

   Make the NoMU Vanilla Cake Kit as per the instructions on the box and divide the cake batter between the prepared tins. Bake for 20 minutes, or until cooked and a skewer inserted into the centre comes out clean.

7. 7

   Remove the cakes from the oven and set aside to cool for 10 minutes and then turn out onto a cooling rack.

8. 8

   Prepare the vanilla icing as per the instructions on the box.

9. 9

   Generously ice the top of the three cakes with the vanilla icing.

10. 10

    Drizzle each layer with granadilla curd and sandwich together in three layers.

11. 11

    Drizzle with a final layer of curd and sprinkle with toasted coconut just before serving.