Heavenly Lilikoi Cake Recipe: Impress Your Guests Today

Get ready for a tropical adventure with this layered lilikoi cake recipe. Lilikoi, otherwise known as passion fruit, is a tropical fruit that boasts both sweetness and tartness, making it the perfect flavor for a fruity cake. With three layers of vanilla cake soaked in lilikoi juice and filled with passionfruit curd, this cake is sure to impress even the most discerning dessert lovers.

But don’t be intimidated by the idea of a layer cake – this recipe is straightforward and easy to follow, even if you’re not an experienced baker. With just a few simple ingredients and some patience, you’ll end up with a stunning dessert that tastes as good as it looks.

Whether you’re looking for a showstopping dessert for your next dinner party or simply want to treat yourself to something special, this layered lilikoi cake is sure to deliver. So let’s get baking and bring a taste of the tropics into our kitchens!

Why You’ll Love This Recipe

Layered Lilikoi Cake
Layered Lilikoi Cake

Sink your teeth into a slice of layered lilikoi cake and you’ll immediately be transported to tropical paradise. This sweet, fruity and indulgent dessert is perfect for any occasion, from party celebrations to casual get-togethers with friends and family.

What makes this lilikoi cake so captivating is its unique combination of flavors and textures. The delicate chiffon cake layers infused with lemon and vanilla perfectly complement the tangy yet sweet passion fruit curd. Each bite is like a burst of sunshine on your taste buds, leaving you feeling uplifted and refreshed.

But it’s not just about the flavors that make this cake stand out. The vibrant yellow color of the passion fruit curd adds a pop of brightness that will undoubtedly bring a smile to your face. And let’s not forget the impressive presentation – with its three layers of moist cake and decadent fruit filling, it’s sure to impress any guest.

But what really sets this recipe apart is its versatility. You can easily swap out passion fruit for other tropical fruits like guava or pineapple, giving you endless possibilities to experiment with. Plus, with a few minor adjustments such as using vegan ingredients, this recipe can be enjoyed by anyone regardless of dietary restrictions.

So if you’re looking for a dessert that not only tastes amazing but looks stunning too, give this lilikoi cake recipe a try. Trust us- it won’t disappoint!

Ingredient List

 Divine dessert destination
Divine dessert destination

Below are the ingredients needed to make this delectable Layered Lilikoi Cake Recipe:

  • Lilikoi Passion Fruit Chiffon Cake
  • 1 package of moist yellow cake mix (with ingredients listed on the box such as eggs, oil, and water)
  • 1/3 cup lilikoi juice
  • 3 eggs
  • 1/2 cup water
  • zest of one lemon
  • 2 tablespoons cornstarch
  • pinch of salt

  • Passionfruit Curd

  • 4 egg yolks
  • juice of 1-1/3 cups passion fruit pulp (be sure to remove the seeds)
  • zest of one lemon
  • 3/4 cup sugar
  • pinch of salt
  • 1/2 cup butter, cut into small cubes

  • Lilikoi Cake Frosting Glaze

  • White chocolate

  • Fruit Layer

  • Coconut passion fruit cake (prepared separately)

Note: The fruit layer can be substituted with your personal preference or any other fruit curd of your choice!

The Recipe How-To

 Tangy tropical dream
Tangy tropical dream

Now, let’s move on to the exciting part – the actual recipe! Follow these simple steps to create a delicious Layered Lilikoi Cake that will impress anyone who tries it.

Ingredient List

Before getting started, make sure you have gathered all the necessary ingredients:

  • Lilikoi Passion Fruit Chiffon Cake
  • 1 package moist yellow cake mix
  • 1/3 cup Lilikoi juice (passion fruit juice)
  • 3 eggs
  • 1/2 cup water
  • Passion Fruit Curd
  • 4 egg yolks
  • 1/2 cup sugar
  • 2/3 cup passionfruit pulp or purée
  • 1/4 cup lemon juice
  • 4 tablespoons butter, cubed and chilled
  • Coconut Passion Fruit Cream Cheese Frosting
  • 3/4 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1/2 cup passion fruit curd
  • 4 cups powdered sugar
  • Garnish
    • Fresh fruit of your choice

Step-by-step Guide
Step One: Preheat Oven and Prepare Cake Mix

Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together yellow cake mix, Lilikoi juice, eggs, and water until well combined.

Step Two: Bake Lilikoi Chiffon Cake

Divide the batter equally into three greased and floured 9-inch cake pans. Bake for approximately 18 to 20 minutes or until an inserted toothpick comes out clean from the center of the cakes. Set aside to cool.

Step Three: Make Passion Fruit Curd

While the cakes are baking, start making the passion fruit curd. In a medium-sized mixing bowl hand whisk together egg yolks and sugar. Add passionfruit pulp or purée, lemon juice, cubed and chilled butter. Place a double boiler over medium heat and once water simmers, put in the mixture stirring constantly with rubber spatula or whisk until a temperature reads about 175ºF (80ºC) Once properly thickened pour it into a jar or shallow dish to cool completely.

Step Four: Coconut Passion Fruit Cream Cheese Frosting

In another medium-sized mixing bowl. Beat together cream cheese and unsalted butter until light and fluffy using an electric mixer on medium-high speed for approximately two to three minutes. Add passionfruit curd to the mixture gradually while beating occasionally. Gradually add powdered sugar little by little stopping every once in awhile to scrape down the sides of the bowl as you go along.

Step Five: Assemble Layer Cakes

Place one Lilikoi Passionfruit Chiffon Cake layer

Substitutions and Variations

 Layer after layer of lusciousness
Layer after layer of lusciousness

While this recipe is already a delicious and unique twist on a classic cake, there are always ways to make it your own. Here are some substitutions and variations that you can try out:

– Vegan: To make this recipe vegan, simply replace the eggs with a vegan egg substitute such as flaxseed or aquafaba. You can also use vegan butter instead of regular butter.

– Guava cake: If you’re feeling adventurous, try swapping out the lilikoi passion fruit for guava. The tartness of guava will give the cake a tangy yet sweet twist that will be sure to wow your taste buds.

– Chocolate cake: Not a fan of vanilla? No problem! Instead of making a vanilla layer cake, switch things up by making a chocolate layer cake. Make sure to soak the layers with passionfruit juice for an added kick of tanginess!

– White chocolate: If you’re in the mood for something extra indulgent, melt some white chocolate and pour it over the top of the cake instead of frosting. This will add an extra creamy sweetness that pairs perfectly with the tangy lilikoi passion fruit curd.

– Mini cupcakes: Want to make this recipe into bite-sized treats? Simply make mini cupcakes instead of a full layer cake. Whip up a batch of lilikoi passion fruit frosting to pipe onto the top and voila! You have an adorable and tasty treat.

No matter what substitution or variation you choose, this recipe is sure to be a hit at any gathering!

Serving and Pairing

 Velvety victuals for your viewing pleasure
Velvety victuals for your viewing pleasure

This Layered Lilikoi Cake Recipe is a delightful dessert that can be served on any special occasion or simply enjoyed as an afternoon treat. The tangy lilikoi passion fruit curd and the smooth, moist yellow cake make this cake ideal for any time of the day.

One great way to serve this cake is by garnishing each slice with fresh lilikoi passion fruit pulp or some shredded coconut. The slight crunch on top will balance out the cake’s fluffy and silky texture.

This Layered Lilikoi Cake Recipe pairs well with a hot cup of tea or coffee but it also tastes fantastic alongside tropical fruit cocktails like guava juice or pina coladas. Besides, if you are a fan of wines, try serving this cake with a glass of Sauvignon Blanc or Riesling, and let the citrus notes from both elevate each other’s flavors.

If you’re enjoying it as an after-dinner dessert, add a scoop of vanilla ice cream on top of your cake slice, drizzle some caramel sauce over it, and sprinkle some chopped walnuts for an extra decadent touch. There is no wrong way to dress up this delightful layer cake.

This recipe can be made vegan, gluten-free or dairy-free friendly depending on your choice of ingredients so everyone at the table can enjoy a piece! Whether you are trying to impress your guests or just treating yourself to something sweet, this Layered Lilikoi Cake will surpass all expectations.

Make-Ahead, Storing and Reheating

 Artfully assembled indulgence
Artfully assembled indulgence

Congratulations! You’ve made an exquisite Layered Lilikoi Cake, but what do you do with leftovers? Don’t worry; I’ll guide you on how to store and reheat your cake properly.

Firstly, you can make the fruit curd and cake layers ahead of time. Keep the fruit curd in an airtight container in the fridge for up to a week. You can also store the chiffon cake layers in the freezer for up to two weeks. Before making the frosting glaze, transfer the frozen cake layers to the refrigerator overnight to thaw.

If you want to store your fully assembled Layered Lilikoi Cake in the fridge, wrap it using plastic wrap, and store it up to two days. Please do note that storing complex cakes like Layered Lilikoi Cake in the fridge might affect its texture and taste so, eat it sooner rather than later.

To reheat slices of your cake that have been refrigerated or stored in the freezer, preheat your oven to 350 degrees Fahrenheit. Then, remove any plastic wrap or aluminum foil from your layer cake and place it on a baking sheet. Bake for approximately ten minutes until heated through.

Alternatively, suppose you stored your cake at room temperature. In that case, make sure it is covered in plastic wrap or placed inside an airtight container and consume within two days at most.

Remember not to freeze or refreeze your cake after reheating – this will significantly affect its texture and taste.

Enjoy every slice of your delicate Layered Lilikoi Cake without worrying about spoilage because now you know how to make, store, reheat and enjoy it thoroughly!

Tips for Perfect Results

 A slice of passionfruit paradise
A slice of passionfruit paradise

Now that you know how to make a delicious layered lilikoi cake, let me give you some tips to ensure the perfect results.

First of all, make sure to measure all of your ingredients accurately. Even small variations in measurements can greatly affect the outcome of the cake. Use a kitchen scale whenever possible to ensure accuracy.

To prevent your cake from sticking to the pan, it’s important to properly prepare your baking pans. Grease the bottom and sides of each pan with butter or cooking spray, then line the bottom with parchment paper before greasing again. This will prevent the cake from sticking and will make it easier to remove from the pan.

When separating your egg yolks and whites, be sure to do it carefully and avoid getting any yolk into the whites. Even a small amount of yolk in the whites can prevent them from whipping up properly, resulting in a less fluffy cake.

To create smooth and even layers for your cake, use a serrated knife in a gentle sawing motion. You can also use dental floss instead of a knife – simply wrap it around the cake horizontally where you want to make your cut, cross the ends over one another, and pull tightly until it cuts through the cake.

For an extra burst of flavor, try brushing each layer of your cake with a sugar syrup before adding frosting or curd. To make the syrup, combine equal parts water and sugar in a saucepan and heat until dissolved. You can also add additional flavors such as lemon juice or vanilla extract.

Finally, don’t be afraid to get creative with your decorations! Fresh flowers, fruit slices, or even a drizzle of white chocolate can add an extra touch of elegance and flavor to your layered lilikoi cake. Enjoy!

Bottom Line

In conclusion, the Layered Lilikoi Cake Recipe is one of the most delicious and satisfying fruit cakes you will ever taste. With its unique combination of passion fruit and lilikoi flavors layered between moist yellow cake mix, this dessert is bound to leave everyone asking for seconds.

Whether you are looking for a delectable treat to enjoy with your loved ones or to impress guests at a special occasion, this cake recipe is an excellent choice. With its easy-to-follow instructions and list of ingredients, anyone can make this cake from the comfort of their own kitchen.

And if you are worried about sticking to your dietary preferences or restrictions, fear not. There are plenty of substitutions and variations you can make to the recipe to ensure that it aligns with your personal needs. From vegan versions to those with different types of fruit curd, the possibilities are endless.

Overall, if you’re looking for a cake that will transport your taste buds to paradise, look no further than the Layered Lilikoi Cake Recipe. So go ahead and give it a try – we guarantee you won’t be disappointed!

Layered Lilikoi Cake

Layered Lilikoi Cake Recipe

This cake is so yummy! I found it online at a Hawai'i wedding site.
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Course: Dessert
Cuisine: Hawaiian
Keyword: < 4 Hours, Dessert, Easy
Prep Time: 30 minutes
Cook Time: 50 minutes


For cake

  • 1 (16 ounce) package moist yellow cake mix
  • 1 1/3 cups lilikoi juice
  • 3 eggs
  • 1/3 cup vegetable oil

Lilikoi Chiffon Frosting

  • 4 egg yolks
  • 1/2 cup sugar
  • 3/4 cup lilikoi juice (concentrate, thawed, undiluted)
  • 1 cup whipping cream
  • 1/4 teaspoon vanilla

Lilikoi Gel Topping

  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1 pinch salt
  • 12 ounces lilikoi juice
  • 1 teaspoon lemon juice
  • 1 slightly beaten egg yolk
  • 1 tablespoon butter


  • To make cake:
  • Bake cake according to package directions substituting lilikoi juice for water.
  • For chiffon:
  • Beat egg yolks and sugar until lemon-colored; add Lilikoi juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes.
  • Remove from heat and chill.
  • Whip cream and vanilla, then fold into Lilikoi mixture.
  • Frost sides of cake; cover top with Lilikoi topping.
  • Makes enough to frost one cake.
  • If layering an 11-by-13-inch cake, double this recipe.
  • For Gel Topping:
  • Mix cornstarch with water to dissolve all lumps.
  • Add salt, Lilikoi and lemon juices and egg yolk.
  • Cook over low heat until thick, stirring constantly.
  • Remove from heat and add butter.
  • Spread when slightly cooled but still warm.
  • To assemble cooled cake:
  • Thickly frost the cake with all of the Chiffon frosting mixture.
  • Glaze the top of the cake with lilikoi gel.
  • Refrigerate until ready to serve.

Your Own Notes


Serving: 103g

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