Passion Fruit Layer Cake

Tart, vibrant passion fruit pulp is transformed into luscious, creamy curd and brings this tender to cake to life. Subtle coconut flavors and a slight tang from the cream cheese in the frosting round out the brightness of the passion fruit.

Passion fruit layer cake with coconut and cream cheese frosting.

Dreaming of a tropical getaway this summer but stuck in the city?  Why not bring some island flavor to you instead!  Passion fruit has got to be one of my favorite flavors.  Pair it with tender coconut cake and a bit of cream cheese frosting, and I just might forget that we are sans summer vacay this year.

Based off all of your kind, enthusiastic comments from my Watercolor Cake post earlier this week, it looks like I am not the only one obsessed with this whimsical buttercream effect.  Using a color palette to match the golden passion fruit interior, this cake looks just like the tropical sunsets of my dreams!  If you didn't get a chance to see how this design is achieved, be sure to check out my GIF here!

Passion fruit layer cake with coconut and cream cheese frosting.
Passion fruit layer cake with coconut and cream cheese frosting.
Passion fruit layer cake with coconut and cream cheese frosting.

Remember those Passion Fruit Popsicles I made a few weeks ago for #PopsicleWeek 2016?  Well this is the curd that I used to swirl with cream mascarpone.  Find the complete recipe over on the West Elm Blog!  I have a few other special treats for West Elm coming up for fabulous summer entertaining, so keep a look out for those!

Passion fruit layer cake with coconut and cream cheese frosting.

In other food news…

It’s time for the annual Savuer Magazine blog awards!  Click here to quickly nominate your favourite blogs (hopefully Style Sweet CA is one of them, hint hint – xoxo).

Beating the heat with some refreshing sips this summer?  Check out my tips for photographing cocktails and cold beverage over on Food Bloggers of Canada. 

Who else pre-ordered Molly Yeh’s new book this week?  I did and couldn’t be more excited to get my copy of Molly on the Range come October.  In the meantime, I will enjoying my pre-order gift, yay!

My dear friend Lyndsay’s Craftsy class is super adorable and you should definitely check it out!  If you enjoy her designs on Coco Cake Land, then you will certainly love her Playful Animal Cake Class!

I am DYING over the idea of this Black Sesame Cake on Hummingbird High.  Bravo, Michelle!

Lily made this gorgeous Sage Blueberry Pie to accompany an even more beautiful post.  And now I can’t stop thinking about making more pie and lattice designs for the weekend.  

Jessica put together her fave recipes for the 4th of July on How Sweet Eats, but they are certainly great for the rest of summer too!  Personally, I can't get enough of her recipes lately - yumm!!

Lastly, I finally made my way over to Snapchat.  Come follow along at StyleSweet CA!  Happy Weekend =)

Passion fruit layer cake with coconut and cream cheese frosting.

Passion Fruit Popsicles with mascarpone and vanilla bean

Creamy, dreamy with a punch of tangy passion fruit.  These frozen pops are elevated with luscious mascarpone cream and vanilla bean simple syrup.  The swirls of passion fruit curd bring a taste of the tropics home to wherever you are staying this summer!

Frozen Passion Fruit Pops for popsicle week.

It's that time of year again.... It's #POPSICLEWEEK!   What better way to officially kick off summer!?

Popsicle Week is not only a time to eat delicious frozen pops, but it is also about community.  At least it is for me.  Hundreds (are there that many of us this year?) of food and dessert bloggers from around the globe dedicate a week to popsicles – each incorporating their own personalities and putting a unique twist on an original recipe.  In a world where I spend most of my days isolated at home either in front of a computer screen alone or just hanging with my toddler, popsicle week is always a great reminder of the amazing blogger community that I am blessed to be a part of. 

Passion Fruit Popsicles for popsicle week!

Starting in 2013, for a while I thought I was late to the blogging game.  Others before me had been writing, posting, and forming online friendships for 5, 8, even 10 years, and at first I felt a bit like an outsider.  I sat silently in front of my keyword board for months, but then started to reach out to others.  And you know what?  The more I engaged with others, the more they engaged back!  Funny how that works, hehe.

After a few months of living in Vancouver, I met up with the amazing Lyndsay of Coco Cake Land.  Finally, a “real life” blogger friend!  An awesome, generous (with her kindness, wit, and bloggy knowledge) one at that and a true reminder that behind all the pretty pictures and recipes there are real, living people who make, create, and are trying to share and be heard just like me.  In fact, it was Lyndsay who invited me to Popsicle Week 2014, and the rest is history….

But really, I am so lucky to have been able to e-meet so many other talented, generous food bloggers out there.  How you ask?  Just by saying “hello,” and starting the conversation.  I really must say that food bloggers (and I am sure other types of bloggers, too) are some of the kindest, most supportive people out there.  I felt this by the outpour of encouragement and enthusiasm when my book was released and the Online Release Party that I hosted.  Much more casually, I love how I can just tweet at a blogger pal about last minute pie advice and get prompt, real-life experience feedback.  So fun!

Passion Fruit Popsicles for popsicle week!

Be sure to check out ALL the blogger pops this week for Popsicle Week 2016!  BIG thanks to Billy for rounding us all up for another year of frozen fun =)

Passion Fruit Popsicle (non)Recipe
4 parts plain yogurt, strained
2 parts mascarpone, softened
vanilla bean simple syrup, to taste
1 to 2 parts passion fruit curd

Place a mesh strainer over a mixing bowl and line it with a couple paper towels.  Add in plain yogurt (about 1 to 2 cups) and let the liquids strain out for about 4 hours (or overnight) in the refrigerator.  Once strained, discard the liquid and place the thickened yogurt in the bowl.

Meanwhile, place ¼ cup sugar and ¼ cup water in a small saucepan.  Add the seeds of half a vanilla bean (and the pod) and heat over medium-high.  Once the mixture begins to simmer, lower the heat and allow the syrup to thicken for 8 to 10 minutes.  Remove from the heat and allow to cool.  Discard the vanilla bean pod.

Mix the softened mascarpone into the strained yogurt.  Sweeten the mixture with the cooled vanilla bean simple syrup (about 2 to 4 tablespoons).

Fold in the passion fruit curd and adjust according to taste – adding more curd or simple syrup as desired.

Pour the mixture into popsicle molds and freeze. 

To make six pops, start with about 2 cups yogurt, 1 cup mascarpone, and ¾ cup passion fruit curd.  Mold capacity will vary, hence the recipe written in ratios.

As a side note, if you have ever commented or emailed me and never received anything back, I am so sorry!  I try my best to respond to all comments and questions, but some slip through the cracks.  Feel free to say “hello” anytime! 


The yogurt mixture and the curd freeze and thaw at different rates.  The more combined the mixtures are, the more enjoyable the pops are to eat.  If left to freeze with pockets of curds (instead of swirled it), the messier and drippier they tend to be as the curd melts.

Passion Fruit Popsicles