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Tropical Flamingo Ombre Drip Cake

A stunning two-tiered tropical masterpiece featuring coconut cake layers, passionfruit curd filling, ombre Swiss meringue buttercream, white chocolate drip, and fresh exotic fruit decorations.
Print Recipe
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings: 24 slices
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Coconut Cake
  • 3.5 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 5 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 tsp coconut extract
  • 1.5 cups canned coconut milk full-fat, well shaken
  • 1 cup sweetened shredded coconut
Passionfruit Curd
  • 0.5 cup fresh passionfruit juice or puree
  • 0.5 cup granulated sugar
  • 4 large egg yolks
  • 0.25 cup unsalted butter cubed and chilled
  • 1 pinch salt
Swiss Meringue Buttercream
  • 6 large egg whites
  • 2 cups granulated sugar
  • 2 cups unsalted butter softened but cool
  • 1 tbsp vanilla extract
  • 1 set Gel food coloring Yellow, Orange, Pink, Purple
White Chocolate Drip & Garnish
  • 0.5 cup white chocolate chips
  • 3 tbsp heavy whipping cream
  • 1 coconut shell halved, clean
  • 1 slice fresh dragonfruit
  • 0.5 fresh passionfruit
  • 1 set tropical flowers food safe

Equipment

  • Stand Mixer
  • Cake pans (8-inch and 6-inch)
  • Bench Scraper
  • Piping bags

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch and three 6-inch round cake pans.
  2. Whisk dry ingredients (flour, baking powder, baking soda, salt) in a bowl. In a stand mixer, cream butter and sugar until fluffy. Add eggs one at a time, then extracts.
  3. Alternate adding dry ingredients and coconut milk to the mixer, beginning and ending with dry. Fold in shredded coconut.
  4. Divide batter between pans. Bake 6-inch pans for 25-30 mins and 8-inch pans for 30-35 mins. Cool completely.
  5. Make curd: Whisk passionfruit juice, sugar, and egg yolks over a double boiler until thickened. Remove from heat, whisk in cold butter and salt. Strain, cover, and chill.
  6. Make buttercream: Whisk egg whites and sugar over a double boiler until 160°F. Whip in stand mixer until stiff peaks form and bowl is cool. Gradually beat in butter, then vanilla.
  7. Assemble layers with buttercream dam and passionfruit curd filling. Crumb coat both tiers and chill.
  8. Color buttercream and apply sunset ombre (yellow/orange) to bottom tier and twilight ombre (purple/pink) to top tier. Smooth and chill.
  9. Insert dowels into the bottom tier and carefully stack the top tier on it. Apply flamingo decal.
  10. Melt white chocolate and cream. Cool slightly, then drip around edges. Garnish with coconut shell, dragonfruit, passionfruit, and flowers.

Notes

Ensure flowers are food-safe or properly wrapped with floral tape before inserting into the cake.