split lengthwise
2 tablespoons (8 g) cornstarch
5 large egg yolks
1 cup (70 g) dried unsweetened shredded coconut (see Tip)
RUM SYRUP
⅔ cup (160 ml) water
½ cup (100 g) sugar
3 tablespoons (45 ml) dark rum
Sponge cake , 9-inch (23-cm) round
WHIPPED CREAM
1¼ cups (310 ml) heavy cream
1½ tablespoons sugar
¼ teaspoon vanilla extract
1¼ cups (90 g) dried unsweetened or sweetened shredded or large-flake coconut, toasted
TIP: I prefer to use unsweetened coconut to make the filling, but if you can find only sweetened coconut, reduce the sugar in the filling by 1 tablespoon.
To make the filling, in a medium saucepan over medium heat, warm the 1¼ cups (310 ml) milk with the ½ cup (100 g) sugar. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
In a small bowl, whisk together the cornstarch and the remaining ¼ cup (60 ml) milk until completely smooth. In a medium bowl, whisk the egg yolks until combined.
When the milk-sugar mixture is hot, stir the corn-starch mixture to recombine, then whisk it into the saucepan. Cook, stirring constantly, until the mixture thickens. While whisking constantly, pour about one-third of the hot thickened milk into the egg yolks, then scrape the yolk mixture into the saucepan. Cook, stirring constantly and scraping the bottom of the pan, just until the mixture begins to boil (it will be very thick). Pour the mixture into a clean bowl and remove the vanilla pod (it can be rinsed, dried, and used for another purpose). Stir in the 1 cup (70 g) coconut, cover, and refrigerate until chilled. (To speed up the chilling, you can set the bowl containing the filling in a larger bowl filled with ice water.)
To make the syrup, warm the water and ½ cup (100 g) sugar, stirring until the sugar dissolves. Remove from the heat, add the rum, and let cool to room temperature.
To assemble the cake, with a long serrated knife, slice the sponge cake horizontally into 3 equal layers. Place one cake layer on a serving plate and brush evenly with ⅓ cup (80 ml) rum syrup. Evenly spread half of the filling on top of the soaked cake layer. Cover it with a second cake layer. Brush the second layer with another ⅓ cup (80 ml) rum syrup. Spread the remaining filling over the second soaked cake layer. Place the final cake layer on top and brush with the remaining rum syrup. Cover with plastic wrap and refrigerate the cake for at least 4 hours or up to overnight.
To make the whipped cream and finish the cake, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream until it just beings to hold its shape. Whisk in the 1½ tablespoons sugar and the vanilla until stiff, but don’t overbeat.
Using an icing spatula, spread the whipped cream evenly over the top and sides of the cake. Cover the top and sides of the cake with the toasted coconut by sprinkling coconut on top of the cake and pressing some around the sides with your hands.
SERVING: This cake is delicious on its own. Or, you can make a simple tropical fruit and berry compote to serve alongside: Toss diced mango, papaya, banana, or pineapple (or a mixture); fresh raspberries, blueberries, or sliced strawberries (or a mixture); a few tablespoons of sugar; and a shot of dark rum. Let stand until the sugar dissolves and the mixture is juicy.
STORAGE: This cake will keep in the refrigerator for up to 3 days, unfrosted. Make the whipped cream and finish the cake the same day you plan to serve it.
Passion Fruit Pound Cake
MAKES ONE 9-INCH (23-CM) LOAF CAKE; 10 SERVINGS
For some reason, whenever I’m interviewed, the question always arises: “What would be your last meal?” Or, sometimes it’s: “If you were stranded on a deserted island … ” I find both to be rather morbid questions—who wants to think about their last meal or being stranded on a deserted island?—and I never quite know how to respond.
But if I had to list the things that I couldn’t live
2 tablespoons (8 g) cornstarch
5 large egg yolks
1 cup (70 g) dried unsweetened shredded coconut (see Tip)
RUM SYRUP
⅔ cup (160 ml) water
½ cup (100 g) sugar
3 tablespoons (45 ml) dark rum
Sponge cake , 9-inch (23-cm) round
WHIPPED CREAM
1¼ cups (310 ml) heavy cream
1½ tablespoons sugar
¼ teaspoon vanilla extract
1¼ cups (90 g) dried unsweetened or sweetened shredded or large-flake coconut, toasted
TIP: I prefer to use unsweetened coconut to make the filling, but if you can find only sweetened coconut, reduce the sugar in the filling by 1 tablespoon.
To make the filling, in a medium saucepan over medium heat, warm the 1¼ cups (310 ml) milk with the ½ cup (100 g) sugar. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
In a small bowl, whisk together the cornstarch and the remaining ¼ cup (60 ml) milk until completely smooth. In a medium bowl, whisk the egg yolks until combined.
When the milk-sugar mixture is hot, stir the corn-starch mixture to recombine, then whisk it into the saucepan. Cook, stirring constantly, until the mixture thickens. While whisking constantly, pour about one-third of the hot thickened milk into the egg yolks, then scrape the yolk mixture into the saucepan. Cook, stirring constantly and scraping the bottom of the pan, just until the mixture begins to boil (it will be very thick). Pour the mixture into a clean bowl and remove the vanilla pod (it can be rinsed, dried, and used for another purpose). Stir in the 1 cup (70 g) coconut, cover, and refrigerate until chilled. (To speed up the chilling, you can set the bowl containing the filling in a larger bowl filled with ice water.)
To make the syrup, warm the water and ½ cup (100 g) sugar, stirring until the sugar dissolves. Remove from the heat, add the rum, and let cool to room temperature.
To assemble the cake, with a long serrated knife, slice the sponge cake horizontally into 3 equal layers. Place one cake layer on a serving plate and brush evenly with ⅓ cup (80 ml) rum syrup. Evenly spread half of the filling on top of the soaked cake layer. Cover it with a second cake layer. Brush the second layer with another ⅓ cup (80 ml) rum syrup. Spread the remaining filling over the second soaked cake layer. Place the final cake layer on top and brush with the remaining rum syrup. Cover with plastic wrap and refrigerate the cake for at least 4 hours or up to overnight.
To make the whipped cream and finish the cake, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream until it just beings to hold its shape. Whisk in the 1½ tablespoons sugar and the vanilla until stiff, but don’t overbeat.
Using an icing spatula, spread the whipped cream evenly over the top and sides of the cake. Cover the top and sides of the cake with the toasted coconut by sprinkling coconut on top of the cake and pressing some around the sides with your hands.
SERVING: This cake is delicious on its own. Or, you can make a simple tropical fruit and berry compote to serve alongside: Toss diced mango, papaya, banana, or pineapple (or a mixture); fresh raspberries, blueberries, or sliced strawberries (or a mixture); a few tablespoons of sugar; and a shot of dark rum. Let stand until the sugar dissolves and the mixture is juicy.
STORAGE: This cake will keep in the refrigerator for up to 3 days, unfrosted. Make the whipped cream and finish the cake the same day you plan to serve it.
Passion Fruit Pound Cake
MAKES ONE 9-INCH (23-CM) LOAF CAKE; 10 SERVINGS
For some reason, whenever I’m interviewed, the question always arises: “What would be your last meal?” Or, sometimes it’s: “If you were stranded on a deserted island … ” I find both to be rather morbid questions—who wants to think about their last meal or being stranded on a deserted island?—and I never quite know how to respond.
But if I had to list the things that I couldn’t live
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