Ingredients
CAKE:
4 eggs, separated
1 3/4 cups sugar, sifted
2 1/2 cups of cake flour
3/4 cup of passion fruit juice concentrate, heated
1 tablespoon baking powder
1/2 teaspoon vanilla extract
FILLING:
1 pint whipping cream, chilled
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup passion fruit jam (or apricot)
VANILLA FROSTING:
1 box of vanilla pudding mix
2 cups milk
2 tablespoons corn starch
5 tablespoons sugar
1 cup heavy cream
Shredded coconut for sprinkling
Preparation
FOR CAKE:
Preheat oven to 350 degrees. Butter and flour 2 8-inch round baking pans. Sift flour and baking powder into medium bowl. Using electric mixer, beat egg whites (room temperature) until soft peaks form. Add yolks, one at a time, beating until well blended after each addition. Beat in sugar and vanilla. Mix in flour alternately with heated juice in 3 additions each, scraping down sides of bowl. Beat just until batter is smooth. Divide batter into prepared pans. Bake until top is golden and tester inserted near center comes out clean (about 40 minutes). Transfer pans to rack; cool cakes in pans for about 10 minutes. Turn cakes onto rack and cool completely.
FOR FILLING: Using electric mixer at low speed, beat whipping cream, sugar and vanilla until peaks form. Add jam and whisk until smooth.
FOR VANILLA FROSTING: Mix the first 4 ingredients and cook until thickened, stirring constantly. Let cool completely and then add heavy cream. Using electric mixer, beat until smooth.
CAKE ASSEMBLY: Using a serrated knife, cut each cake in half horizontally. Place one cake layer on platter. Spread 1/3 of the filling, top with second layer and repeat procedure with remaining layers. Spread vanilla frsoting over top and side of cake. Sprinkle shredded coconut decoratively. Chill for 3 to 4 hours before serving.
