Looking to make your own lilikoi cake recipe? The passionfruit, or lilikoi as it is known in Hawaii, is the main ingredient in a confection called lilikoi. Typically, the cake will start out as a vanilla or butter cake and will have lilikoi curd or sauce between the layers and on top.
Cooking together passionfruit juice, sugar, eggs, and butter results in the viscous curd or sauce known as lilikoi.
In Hawaii, where passionfruit is plentiful, people enjoy eating lilikoi cake as a sweet treat. It’s common practice to top the cake with fresh fruit or whipped cream to complement the tart and sweet flavor that is the signature of passionfruit. It’s perfect as a holiday delicacy, but its sweet flavor works well in any setting.
How to Make Lilikoi Cake
Indulging my curiosity for new and interesting tastes is one of my favorite things to do. One of my current faves is the lilikoi, or passionfruit, which has a sweet and sour taste.
Lilikoi cake, made with this tropical fruit, is a famous dessert in Hawaii. In this post, I’ll answer some of the most commonly asked questions (and give you my foolproof recipe) for lilikoi cake.
Let’s talk about lilikoi for a second before we get to the dish. The fruit has the diameter of a golf ball and, when mature, has yellow or purple skin with wrinkles.
The interior is packed with juicy seeds that have a sweet and sour tropical taste. The exotic flavor of lilikoi can be found in many traditional Hawaiian dishes, including beverages, desserts, and sauces.
Lilikoi Cake Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup lilikoi juice
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
For the lilikoi curd:
- 1/2 cup lilikoi juice
- 1/2 cup granulated sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter, cut into small pieces
For the whipped cream frosting:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions To Make Lilikoi Cake
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition.
Add the lilikoi juice, buttermilk, and vanilla extract to the butter mixture, and beat until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Divide the batter evenly between the two prepared cake pans.
Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 5 minutes, then remove them from the pans and let them cool completely on a wire rack.
While the cakes are cooling, make the lilikoi curd. In a medium saucepan, whisk together the lilikoi juice, sugar, and egg yolks.
Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Remove the saucepan from the heat and stir in the butter until it is melted and well combined.
Strain the curd through a fine mesh sieve to remove any lumps or solids, then cover it and refrigerate until it’s chilled and set, about 1 hour.
Once the cakes and curd are completely cooled, it’s time to assemble the cake. Place one cake layer on a serving plate or cake stand.
Spread a thick layer of lilikoi curd over the top of the cake layer, making sure to spread it evenly.
Place the second cake layer on top of the curd layer, pressing down gently.
To make the whipped cream frosting, whip the heavy cream, powdered sugar, and vanilla extract together in a large bowl with an electric mixer until stiff peaks form.
Spread a generous layer of whipped cream frosting over the top and sides of the cake.
Decorate the cake with fresh lilikoi fruit or any other tropical fruit of your choice.
How To Serve Lilikoi Cake
It’s up to you whether you serve lilikoi cake cold or at ambient temperature. The cake should be chilled for at least 30 minutes before serving so that the whipped cream frosting can solidify and keep its shape.
To serve, cut the cake into slices with a pointed knife and arrange them on plates or dessert dishes. Top each serving with fresh lilikoi fruit or your favorite exotic fruit and a dollop of whipped cream.
Delicious and beautiful, li koi cake is a perfect dessert for celebrations and gatherings. In addition to being a delicious dessert on its own, the tangy lilikoi taste goes wonderfully with coffee or tea.
Any leftover cake should be refrigerated in an airtight receptacle and consumed within 3-4 days.
Lilikoi Cake Recipe
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup lilikoi juice
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
For the lilikoi curd:
- 1/2 cup lilikoi juice
- 1/2 cup granulated sugar
- 3 large egg yolks
- 4 tablespoons unsalted butter cut into small pieces
For the whipped cream frosting:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add the lilikoi juice, buttermilk, and vanilla extract to the butter mixture, and beat until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 5 minutes, then remove them from the pans and let them cool completely on a wire rack.
- While the cakes are cooling, make the lilikoi curd. In a medium saucepan, whisk together the lilikoi juice, sugar, and egg yolks.
- Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove the saucepan from the heat and stir in the butter until it is melted and well combined.
- Strain the curd through a fine mesh sieve to remove any lumps or solids, then cover it and refrigerate until it’s chilled and set, about 1 hour.
- Once the cakes and curd are completely cooled, it’s time to assemble the cake. Place one cake layer on a serving plate or cake stand.
- Spread a thick layer of lilikoi curd over the top of the cake layer, making sure to spread it evenly.
- Place the second cake layer on top of the curd layer, pressing down gently.
- To make the whipped cream frosting, whip the heavy cream, powdered sugar, and vanilla extract together in a large bowl with an electric mixer until stiff peaks form.
- Spread a generous layer of whipped cream frosting over the top and sides of the cake.
- Decorate the cake with fresh lilikoi fruit or any other tropical fruit of your choice.
- Serve and enjoy your delicious homemade lilikoi cake!
