Sponge Biscuit

  • 4 eggs
  • 200 grams (7.05 ounces) sugar
  • 10 grams (0.35 ounces) vanilla sugar
  • 220 grams (7.75 ounces) flour
  • 160 milliliters (5.65 ounces) milk
  • 80 grams (2.80 ounces) butter
  • 8 grams (0.30 ounces) baking powder


  • 40 grams (1.40 ounces) coconut puree
  • 40 milliliters (1.40 ounces) milk
  • 40 grams (1.40 ounces) sugar


  • 200 grams (7.05 ounces) mango puree
  • 100 grams (3.55 ounces) passion fruit puree
  • 80 grams (2.80 ounces) sugar
  • 6 grams (0.20 ounces) pectin (apple or citrus)
  • 6 grams (0.20 ounces) gelatin
  • 30 milliliters (1.05 ounces) cold water


  • 130 grams (4.60 ounces) coconut puree
  • 130 grams (4.60 ounces) butter 82.5%
  • 390 grams (13.75 ounces) cream cheese
  • 100 grams (3.55 ounces) powdered sugar

Coating Custard

  • 140 grams (4.95 ounces) butter
  • 140 grams (4.95 ounces) powdered sugar
  • 420 grams (14.80 ounces) cream cheese


  • Mixer

    An electric mixer will save you time and effort. Always ensure your mixing bowl is dry before use to make sure those egg whites whip up nice and fluffy.

  • Sieve

    Sifting flour not only removes lumps but also aerates it, providing a lighter texture to your cake.

  • Silicone Spatula

    Perfect for gentle folding to maintain the fluffiness of your batter. A heat-resistant one works best for your heating tasks too.

  • 18 cm (7 inch) Cake Ring Mold

    This specific size ensures even baking and the perfect portions. Using a mold with a detachable base makes it easier to handle your cake.

  • Cling Film

    Use cling film to tightly wrap ingredients to preserve freshness and prevent contamination.

  • Hand Blender

    Essential for creating smooth, lump-free purées and emulsions, ensuring a professional finish to your crème and confit.


Step 1

Preheat your oven to 160-170°C (320-338°F).

Step 2

In a large bowl, whip the 4 eggs with 200 grams (7.05 ounces) sugar and 10 grams (0.35 ounces) vanilla sugar until the mixture is fluffy and light, which should take about 5-10 minutes depending on the power of your mixer. Tip: Use room temperature eggs for better volume.

Step 3

Sift 220 grams (7.75 ounces) flour and 8 grams (0.30 ounces) baking powder together. Mix thoroughly with a whisk.

Step 4

Gently fold the flour mixture into the egg mixture using a silicone spatula, making sure to use folding movements to keep the batter airy.

Step 5

In a small saucepan, heat 160 milliliters (5.65 ounces) milk and 80 grams (2.80 ounces) butter until very hot but not boiling.

Step 6

Add the hot milk and butter mixture to the batter and gently mix until smooth.

Step 7

Cover the bottom of an 18 cm (7 inch) ring mold with foil, and pour the batter into the mold.

Step 8

Bake the sponge cake in your preheated oven for about 40-50 minutes.

Step 9

Once baked, wrap the sponge biscuit in cling film and refrigerate for 6 to 8 hours. Tip: Chilling the sponge makes it easier to slice.

Step 10

For the soaking syrup, combine 40 grams (1.40 ounces) coconut puree, 40 milliliters (1.40 ounces) milk, and 40 grams (1.40 ounces) sugar in a small pan.

Step 11

Heat over medium heat, stirring until the sugar dissolves. Allow to cool.

Step 12

For the confit, place 200 grams (7.05 ounces) mango puree and 100 grams (3.55 ounces) passion fruit puree in a pot over low heat.

Step 13

In a separate bowl, mix 80 grams (2.80 ounces) sugar with 6 grams (0.20 ounces) pectin. Pour this mixture into the fruit puree while stirring constantly.

Step 14

Increase the heat to medium and bring to a boil. Let it boil for a couple of minutes.

Step 15

Soak 6 grams (0.20 ounces) gelatin in 30 milliliters (1.05 ounces) cold water until it swells. Heat it until dissolved, then add to the fruit mixture, mixing well.

Step 16

Cool the confit to room temperature.

Step 17

For the creme, heat 130 grams (4.60 ounces) coconut puree and 130 grams (4.60 ounces) butter in a saucepan until hot (do not boil).

Step 18

Blend the mixture with a hand blender for 5-6 minutes until it becomes a smooth emulsion. Tip: This helps remove any remaining butter spots.

Step 19

Cover with foil in contact and refrigerate for several hours.

Step 20

Combine the cold mixture with 390 grams (13.75 ounces) cream cheese and 100 grams (3.55 ounces) powdered sugar in a bowl.

Step 21

Whip together until it forms a dense, fluffy mass.

Step 22

Tip: If coconut puree is unavailable, you can use coconut milk with a fat content of 17-18%. Ensure it has a rich coconut flavor to maintain the desired aroma.

Step 23

Cut the sponge biscuit into 4 layers. Ensure the confit is at room temperature for the cake assembly.

Step 24

To assemble the cake, follow this order: sponge cake layer – soaking syrup – creme (180 grams or 6.35 ounces) – creme borders (70 grams or 2.45 ounces) – one-third confit – next sponge biscuit layer. Repeat these steps two more times.

Step 25

Wrap the assembled cake in cling film and refrigerate for at least 8 hours. Tip: This allows the flavors to meld together beautifully.

Step 26

For the coating custard, whip 140 grams (4.95 ounces) room temperature butter until fluffy. Gradually add 140 grams (4.95 ounces) powdered sugar, whipping until smooth.

Step 27

Add 420 grams (14.80 ounces) cream cheese and whip until fully combined.

Step 28

Tip: For a colorful presentation, you can add water-soluble food coloring to the custard.


Serving this tropical wonder is an art unto itself! Picture a sunlit brunch with friends where your Coconut, Mango & Passionfruit Cake takes center stage, casting an air of tropical paradise over your gathering. Its vibrant colors and exotic flavors are an eye-catcher that demands attention. Complete the experience by serving slices with a chilled glass of coconut water or a mango mimosa for an extra flair of the tropics.

For those evening soirees, pair this cake with a scoop of coconut or passionfruit sorbet. The chilled sweetness will complement the creaminess and fruitiness of the cake, creating a refreshing contrast that's a joy with every bite. Feeling a bit more adventurous? Drizzle some chocolate ganache over the slices just before serving for an indulging twist that will have everyone asking for seconds.

Whether it's a festive family gathering or a simple tea time, this cake is versatile enough to shine in any setting. Don't forget some fresh tropical fruits as garnish to ramp up the visual appeal. With this cake, you're not just serving a dessert; you're presenting an experience, a mini vacation in each bite.


For a gluten-free version of this cake, substitute the regular flour with a gluten-free flour blend. Make sure it's a 1:1 substitute blend designed for baking to achieve the best texture. As for the vegan variation, replace eggs with flax eggs (one flax egg = 1 tbsp ground flaxseed + 3 tbsp water). Use vegan butter and cream cheese alternatives, and be sure to pick a coconut milk or puree without any dairy additives. Gelatin in confit can be swapped with agar-agar, which works wonderfully as a plant-based gelling agent. These tweaks will let everyone indulge in this tropical treat!


  • What’s the best way to know when my sponge cake is done?

    Insert a toothpick into the center; if it comes out clean or with a few crumbs, your cake is ready.

  • Can I use a different size mold if I don’t have an 18 cm (7-inch) one?

    You definitely can, but remember that the baking time may vary. Keep an eye on it and use a toothpick test.

  • How can I avoid overmixing the batter?

    Fold the ingredients gently until just combined. Overmixing can deflate the batter and result in a dense cake.

  • Is there an alternative to pectin for the confit?

    You can use cornstarch as a thickening agent, though the texture might vary slightly.

  • How do I ensure a smooth crème without lumps?

    Make sure your ingredients are at the right temperature and well-pureed before blending and whipping.

  • Can I make the components in advance?

    Absolutely! You can prepare the sponge biscuit, confit, and crème a day or two ahead and store them properly until assembly.

Nutrition facts

Recipe Yield:One 18 cm (7 inch) cake
Calories:Approximately 4000-4500 calories for the entire cake
Calories (Min - Max):4000 - 4500
Total Fat:240 grams
Saturated Fat:150 grams
Protein:66 grams
Total Carbohydrate:412 grams
Total Sugars:340 grams