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  lemon 4 layer cake with passionfruit & coconut 
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I was searching my cake recipes in preparation of making a birthday cake. I wanted something with a lil’ wow-factor that was relatively simple in its process yet tasted great. After sifting through several recipes I decided to make my own. Inspired by a combination of a few and my favourite ingredients like fresh farm eggs and vanilla, here is my lelicious lemon 4 layer cake with passionfruit and coconut. The buttermilk can be replaced by regular milk, soy or for extra coconut flavour –coconut cream or milk. If you are feeling like more tang, double the lemon ingredients. Overall I loved this cake, would definitely make it again. Two orders have already been placed along with requests for the recipe. So here it is, enjoy!


6 medium-large eggs 
2 cups plain flour
1 cup shredded coconut
2 tspns baking powder
½ tspn baking soda
½ tspn cream of tartar 
½ tspn salt
1 ¾ cup dark brown sugar 
1 ¼ cups buttermilk 
175g butter
2 tspns vanilla essence
1 tspn coconut essence 
1 medium lemon for the juice and rind (approx. 2 tbspns of each)

Filling and Topping:
1 large thickened cream
2 spoons dark brown sugar
2 tspns vanilla essence
1 small can passionfruit pulp


Preheat the oven to 175 degrees C. 

Grease a round cake tin (or two if you have two the same size). Dust tins with extra flour to help the cake pop out easier.

Chop up the butter and cream in a mixing bowl with the sugar. Slowly add the eggs one at a time, combining well after each addition. Mix in the buttermilk. Add the baking powder, baking soda, cream of tartar and salt. Mix in the essences, lemon juice and lemon zest. Fold in the flour and coconut, alternating one cup at a time.

Divide the mixture in two equal parts and pour into prepared tin(s). Bake for 45 minutes or until cake is golden and cooked through when checked with a skewer.

Allow to cool on a cake rack. *cake can be made the day or night before and left to rest under a tea towel.

To make the filling and topping, beat thickened cream, sugar and vanilla essence together until think yet spreadable.

When both cakes are completely cooled, slice each in half in order to end up with four layers. Cut any rounded tops carefully with a knife to help the layers sit flat on top of one another. 

Place the bottom layer on a serving board and spread with the cream mixture, then drizzle with some passionfruit pulp. Add the second layer and spread with the cream then drizzle with the passionfruit, Repeat for the third layer. Add the fourth and final cake layer. Cover the entire cake, top and sides with the remaining cream mixture. Carefully sprinkle shredded coconut on the top and pat into the sides to cover the cream. 

Place in fridge to set for at least one hour. You can leave it for up to one day before serving.

Cut into slices. Serve on its own or with fresh passionfruit halves.



Coconut essence is available from grocery stores. Alternatively, replace with an extra teaspoon of vanilla.




© Copyright Jelena Mrkich 2011. Site Design: Jelena Mrkich