Name: Vanilla Cake With Mango Passion Fruit Jam and Coconut Rum Buttercream
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 10 to 12 servings
Ingredients: 3/4 cup granulated sugar; 2 1/2 teaspoons pectin powder; 1 cup passion fruit puree (thawed if frozen); 1 cup mango puree (thawed if frozen); 2 sticks plus 2 tablespoons unsalted butter, at room temperature, plus more for the pans; 2 1/4 cups pastry flour, plus more for the pans; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup plus 2 tablespoons milk; 2 teaspoons pure vanilla extract; 2 1/4 cups granulated sugar; 4 large eggs; 1/4 cup coconut rum; 1/4 cup water; 4 sticks unsalted butter, at room temperature; 1/3 cup heavy cream; 1/4 cup coconut rum; 2 3/4 teaspoons pure vanilla extract; 3/4 teaspoon salt; 7 cups confectioners’ sugar; 1/2 cup coconut almond butter; 1/2 cup sweetened cereal flakes (such as Frosted Flakes)

Directions

Make the jam: Whisk together the granulated sugar and pectin in a small bowl. Combine both purees in a medium saucepan and bring to a simmer. Stir in the sugar mixture, then bring to a boil. Remove from the heat and let cool completely, about 45 minutes. Transfer to a blender and puree; set aside.
Make the cake: Preheat the oven to 350 degrees F. Butter three 8-inch round cake pans. Line the bottoms with parchment, then butter and flour the parchment, tapping out the excess. Whisk together the flour, baking powder and salt in a medium bowl. Combine the milk and vanilla in a separate bowl or liquid measuring cup.
In a large bowl, beat the butter and 2 cups granulated sugar with a mixer on medium-high speed until fluffy, 4 to 5 minutes. Beat in the eggs, one at a time. With the mixer on low speed, beat in the flour mixture in 3 batches, alternating with the milk mixture, until incorporated. Divide the batter among the prepared pans. Bake until a toothpick inserted into the centers comes out clean, about 25 minutes. Let cool 10 minutes in the pans on racks, then invert onto the racks, remove the parchment and let cool completely.
While the cakes are baking, combine the remaining 1/4 cup granulated sugar, the rum and water in a small saucepan over low heat and cook, stirring, until the sugar is dissolved. Brush the syrup onto the cakes after they’re inverted onto the rack to cool.
Make the buttercream: Combine the butter, heavy cream, rum, vanilla and salt in a large bowl with a mixer on medium speed until fluffy. Gradually beat in the confectioners’ sugar on low speed, then increase the speed to medium-high and beat until light and fluffy, about 5 minutes.
Assemble the cake: Place 1 cake layer on a serving plate or cake stand. Spread 1 cup buttercream on top, then spread 3/4 to 1 cup of the jam over the buttercream. Top with a second cake layer; spread 1 cup buttercream on top, then gently spread the almond butter over the buttercream. Sprinkle with the cereal, then top with the remaining cake layer. Frost the top and sides of the cake with more buttercream.

Photograph by Ryan Liebe

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Vanilla Cake With Mango Passion Fruit Jam and Coconut Rum Buttercream

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