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Fluffy Coconut Mango Chiffon Layer Cake Recipe with Passionfruit Curd Filling

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A light, airy chiffon cake featuring tropical flavors of coconut and mango, layered with tangy passionfruit curd and topped with whipped cream and toasted coconut flakes. Perfect for celebrations and warm-weather gatherings.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (200 g) granulated sugar, divided (3/4 cup for egg whites, 1/4 cup for batter)
  • 7 large eggs, separated, room temperature
  • 1/2 cup (120 ml) unsweetened coconut milk
  • 1/2 cup (120 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup (45 g) shredded sweetened coconut
  • 2 medium fresh ripe mangoes, peeled and sliced thinly
  • 1 cup (240 ml) passionfruit curd (homemade or store-bought)
  • 1 cup (240 ml) heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1/4 cup (20 g) toasted coconut flakes

Instructions

  1. Preheat the oven to 325°F (163°C). Ensure the tube pan is clean and dry; do not grease.
  2. Sift together the flour, baking powder, and salt in a large bowl.
  3. In a separate bowl, whisk egg yolks with 1/4 cup sugar until smooth. Slowly add coconut milk, vegetable oil, and vanilla extract, whisking to combine. Stir in shredded sweetened coconut.
  4. Gradually fold the dry ingredients into the wet mixture until smooth and slightly thick.
  5. In a clean, grease-free bowl, beat egg whites on medium speed until foamy. Gradually add 3/4 cup sugar while beating until stiff peaks form.
  6. Gently fold one-third of the egg whites into the batter to lighten it, then fold in the remaining whites carefully to retain air.
  7. Pour batter into the ungreased tube pan. Bake for 50-55 minutes until golden and a skewer comes out clean.
  8. Immediately invert the pan and cool upside down on a bottle or rack for 1 hour.
  9. Whip chilled heavy cream with powdered sugar until soft peaks form; keep chilled.
  10. Remove cake from pan and slice horizontally into three layers. Spread passionfruit curd on the first two layers, top with sliced mango, then cover the top layer and sides with whipped cream.
  11. Garnish with toasted coconut flakes and extra mango slices.

Notes

Do not grease the pan to allow the cake to climb the sides and rise properly. Separate eggs carefully to avoid yolk in whites for stiff peaks. Fold egg whites gently to keep air in the batter. Cool cake upside down to maintain height and fluffiness. Pat mango slices dry if very juicy to avoid soggy cake. Passionfruit curd can be made ahead and chilled for easier spreading. For dairy-free frosting, substitute heavy cream with coconut cream.

Nutrition

Keywords: chiffon cake, coconut cake, mango cake, passionfruit curd, tropical dessert, layer cake, light cake, summer cake

Find it online: https://katedishes.com/fluffy-coconut-mango-chiffon-layer-cake-recipe-with-passionfruit-curd-filling/