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Tropical Sunset Ombré Ruffle Cake

A spectacular two-tiered coconut and pineapple cake with vibrant pink-to-yellow ombré ruffled buttercream, filled with passionfruit curd and decorated with edible palm trees and a hammock.
Print Recipe
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings: 24 slices
Course: Celebration Cake, Dessert
Cuisine: American, Tropical
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Coconut Pineapple Cake Base
  • 4 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tbsp baking powder
  • 1 tbsp baking soda
  • 1 tsp fine sea salt
  • 1 cup unsalted butter softened
  • 0.5 cup coconut oil melted and cooled
  • 4 large eggs room temperature
  • 0.5 cup heavy cream
  • 1.5 cups full-fat coconut milk
  • 1 tbsp coconut extract
  • 2 cups shredded coconut toasted
  • 1 cup crushed pineapple well-drained
Passionfruit Curd Filling
  • 1 cup passionfruit juice fresh (about 12-15 fruits)
  • 0.5 cup granulated sugar
  • 4 large egg yolks
  • 1 tbsp lemon juice
  • 1 pinch salt
  • 0.5 cup unsalted butter cubed
Vanilla Bean Cream Cheese Frosting
  • 3 blocks cream cheese 8-oz, softened
  • 1 cup unsalted butter softened
  • 8 cups powdered sugar
  • 2 tbsp vanilla bean paste or extract
  • 0.5 tsp fine sea salt
  • 1 set gel food coloring hot pink, coral, peach, cream
Fondant Decorations
  • 1 lb white fondant tinted to brown, orange, and yellow

Equipment

  • Two 8-inch and two 6-inch round cake pans
  • Stand mixer or hand mixer
  • Piping bags with petal tip
  • Structural cake dowels
  • 6-inch cake board

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch and two 6-inch round pans. In a large bowl, whisk together all dry ingredients.
  2. Cream softened butter and coconut oil until fluffy. Beat in eggs, followed by heavy cream, coconut milk, and coconut extract.
  3. Gradually add dry ingredients to wet, mixing just until combined. Fold in toasted shredded coconut and well-drained crushed pineapple. Divide batter evenly between pans and bake for 30-35 minutes.
  4. Make passionfruit curd: Simmer juice and 1/2 cup sugar until dissolved. Tempered egg yolks with a small amount of the hot juice, then return the mixture to the saucepan.
  5. Cook curd over low heat, whisking constantly, until thickened and coats the back of a spoon. Whisk in cubed unsalted butter. Strain into a bowl and chill until firm (at least 4 hours).
  6. Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, followed by vanilla and salt. Do not overmix.
  7. Divide frosting into five batches. Color them hot pink, vibrant coral, peach, and pale cream, keeping one white. Blend intermediate shades for a smooth gradient.
  8. Assemble the cake: Level, stack, and crumb coat the 8-inch and 6-inch cakes with white buttercream. Chill 30 minutes. Stacking the tiers: insert dowels into the bottom tier and place the top tier on top.
  9. Pipe ruffles: Fill a piping bag with hot pink buttercream. Pipe horizontal, cascading rows of ruffles starting from the base. Transition color every few rows to achieve your sunset ombré.
  10. Sculpt fondant decorations: Create detailed palm trees with brown trunks and orange fronds, and a yellow woven hammock. Allow all elements to dry and set before arranging on the cake.
  11. Arrange the decorations and flowers (hibiscus, plumeria) to create your tropical scene. Finish with a final brush of ultra-shiny simple syrup glaze. Rest for 10 minutes before slicing and enjoy!

Notes

Ensure all filling ingredients (cream cheese, butter, eggs) are at room temperature to avoid a lumpy frosting. For best structural integrity, work with chilled cakes.