For the Earl Grey Cake:1 cup milk 1 1/2 tablespoons loose Earl Grey Tea, 2 1/2 cups cake flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/4 cup granulated sugar 3/4 teaspoon finely ground Earl Grey Tea, 12 tablespoons unsalted butter, softened 1 1/2 teaspoons vanilla extract 2 whole eggs 1 egg yolk

1. Preheat oven to 350 degrees (~175 degrees celcius).  Prepare three cake pans (I used 7inch). Butter (I used nonstick spray) the pan and line with baking paper. Set aside.
2. Place the milk in a saucepan and gently bring to a slight boil and add in the 1 1/2 tablespoons tea.  Let simmer for about 10 minutes.  Remove from the heat and continue to steep for an additional 5-10 minutes then strain.  Set infused milk aside.
3.  In another bowl, gently whisk the eggs and yolk together.  Set aside.
4.  Sift together the dry ingridients into the bowl. Cream butter, and sugar and add in the dry ingridients followed by vanilla, and infused milk with the mixer on low until the dry ingredients are well combines
5.  Turn the mixer to medium.  In two additions, add in the egg mixture, mixing for about 20 seconds before the next addition.  Stop the mixer and scrape down the bowl.  Do not over mix.
6.  Evenly distribute batter between the three cake pans.  Bake for about 22-24 minutes, or until done and a toothpick inserted in the center of the cakes comes out clean.  Cool on a wire rack 10-15 minutes before removing cakes from their pans.

 Recipe adapted from The Cake Blog 

I have been meaning to create a new flavor for my cake collection, and have been indecisive on what to pair coconut flavor with. I've done coconut and lemon curd, and that worked out amazing, but I was in search for something new. During my walks/ surfing for inspiration, I often see that coconut flavors are mostly paired up with cherry, but one day my sister suggested to go with passionfruit.




My second problem was (and it always have been a big deal when I am creating a new flavor mixture) what frosting would go best with it. Seeing how I lately am quite taken by white chocolate ganache - I went with that.


My signature cakes are tall and have tall decos - so I also went with white chocolate shards. I will omit that part from the recipe but here's a link of how-to-make-chocolate-shards

I have to say I was really happy with the cake. It taste like my favorite coconut milkshake. The flavor combination is amazing, and the cake itself is so creamy and moist. Definitely one of my favorites!

Coconut and Passion Fruit Cake 

Ingredients

Coconut Cake 

150ml coconut milk

1 tsp vanilla extract

1/2 tsp coconut extract (optional)

200g caster sugar

170g softened butter

2 large eggs

200g plain flour

1 3/4 tsp baking powder

1. Heat oven to 180C/350F. Warm the coconut milk on stove till boils and set aside to cool. Add vanilla extract and coconut extract to cooled coconut milk
2. Sift flour and baking powder
3. In a mixing bowl cream butter and sugar till pale and fluffy, add eggs one at a time. 
4. In two addition, add in the dry ingredients and alternate it with the coconut milk mixture. Beat on medium speed till combined.
5. Line baking pan with parchment paper (either two 8 inch/ 9 inch pan or three 7 inch pan) and grease side with butter/ nonstick spray. Bake for 20-25 mins or when the skewer inserted comes out clean. Let cake layer cool

Passionfruit Curd 

180 ml (3/4 cup) fresh passion fruit pulp (about 6-7 fruit)
155g caster sugar
4 egg yolks
125g chiled butter, chopped 

Combine the butter, sugar, passionfruit and egg yolks in a medium saucepan over low heat. Cook, stirring, for 10-15 minutes or until the mixture thickens. Transfer to a sterilized jar and place in fridge for 1 hour to chill. 

White Chocolate Ganache 

250g white chocolate  

250g heavy cream

Place white chocolate in a bowl (if using chocolate bars break into small pieces). In a saucepan, bring to boil the heavy cream, then pour into the bowl with white chocolate. Mix till all white chocolate melted. Refrigerate to set. When set, take out and using an electric mixer, beat till fluffy. 

Assembling
For every layer, put a layer of ganache and two tablespoon passion fruit curd. Top layer drizzle for decoration. Chill before serving. Goes great with tea or better with milk!