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Coconut Passionfruit Slab Cake

Coconut Passionfruit Slab Cake

Coconut Passionfruit Slab Cake with palm leaf decor

Instantly transform any cake into an exotic escape with Dreidoppel's flavor pastes and marbling sauces! Our Coconut Passionfruit Cake is a bite straight out of paradise and sure to impress any palate.

Recipe by: Chef Joan Repato

Yield: Two 9x13" baking pans or three 9" round pans; sprayed with oil and lined with parchment paper. Preheat oven to 350 degrees Fahrenheit.




5 ea (250 g)      Large Eggs, Separated

15 oz (425 g)    Granulated Sugar

4 oz (113 g)      Unsalted butter, soft

4 oz (113 g)      Vegetable oil

9 oz (255 g)      Cake Flour

0.12 oz (3.4 g)  Baking Powder (1 tsp.)

0.07 oz (2 g)     Baking Soda

0.05 oz (1.5 g)  Salt

8 fl oz (1.5 g)    Buttermilk

0.5 oz. (14 g)    Dreidoppel Coconut Smooth Paste

6 oz (180 g)      Sweetened Shredded Coconut

3 oz (85 g)       Dreidoppel Bienetta Powder



1.) In a mixing bowl, beat sugar, butter and oil until fluffy.

2.) Add egg yolks, one at a time, beating well before adding the next yolk.

3.) In a separate bowl, combine flour, baking powder, baking soda and salt.

4.) Combine buttermilk and coconut paste and set aside. 

5.) Add dry ingredients to creamed mixture alternating with buttermilk-coconut paste mixture. 

6.) Fold 3 oz. or 90 grams of shredded coconut to cake mixture and set aside.

7.) In a separate clean bowl, whip egg white with cream of tartar to form stiff peaks. 

8.) Fold egg whites into creamed mixture.

9.) Transfer cake batter equally into two 9x13" pans (or three round 9" pans) and spread evenly. 

10.) In another bowl, combine 3 oz shredded coconut with 3oz Bienetta mix and sprinkle over the cake batter in pans.

11.) Bake cakes for about 25 minutes until golden brown, and a toothpick inserted into the middle comes out clean. Cake should spring back when touched on top.

12.) Cool completely on wire rack before removing them from the pans.


Cream Cheese Frosting




8 oz (227 g)      Cream Cheese, soft room temperature

4 oz (113 g)      Unsalted Butter, soft

0.5 oz (14 g)     Dreidoppel Coconut Smooth Paste

2.8 oz (80 g)     Dreidoppel Passionfruit Marmoria Marbling Sauce

1 lb. (453 g)      Powdered Sugar, sifted



1.) In a mixing bowl with a paddle attachment, blend together cream cheese and butter until smooth.

2.) Add Dreidoppel coconut paste and blend well.

3.) Add powdered sugar and blend until smooth and creamy.

4.) Spread cream frosting on cakes. Drizzle Passionfruit marbling sauce all over the top and marble or create your own design.

Coconut Passionfruit Slab Cake with palm leaves

 Marmoria isn't just for gelato! Transform baked desserts into slices of paradise with Dreidoppel's premier collection of flavor pastes and marbling sauces.

Want to see more creative recipes? Click here!

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