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Layered Tropicana Vanilla Cake with Passionfruit curd and coconut NoMU vanilla cake kit

Layered Tropicana Vanilla Cake with Passionfruit Curd & Coconut


Turn your NoMU Vanilla Cake Kit into this tiered tropical masterpiece with granadilla curd and toasted coconut.

  • Serves: 12 |
    12 servings
  • Rating:

  • Difficulty:

  • Prep Time : 60 mins |
  • Cook Time : 30 mins
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Passion Fruit Curd

juice and zest of 1 large lemon

50 g butter

½ 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


1 packet of NoMU icing mix (included in the box)

200 g butter

1 Tbsp (15ml) warm milk

50 g toasted coconut shavings

Passion Fruit Curd

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

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.

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.

Vanilla Cake

Preheat the oven to 170 °C.

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

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.

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

Vanilla Icing

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

To Assemble

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

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

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