- 1 bag sweetened shredded coconut
- 1 cup coconut milk
- 1/4 cup Canola oil
- 3 eggs
- 1 box Duncan Hines® Pineapple Supreme Cake mix or French Vanilla Cake mix
- 3/4 teaspoon powdered gelatin
- 5 tablespoons passion fruit juice
- 1/4 cup orange juice
- 2 large eggs, beaten
- 4 large egg yolk
- 6 tablespoons sugar
- 4 tablespoons softened butter
- Note: Pineapple juice is a great substitute for passion fruit juice
- 1 cup sugar
- 1/4 cup water
- 1/2 cup egg whites
- A pinch of salt
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh pineapple, cut into 1/4 inch cubes
- 1 teaspoon fresh lime zest
- 2 teaspoon orange marmalade
- (Mix until combined and reserve cold until ready to serve)
- Combine the coconut, coconut milk, canola oil, and eggs in a bowl or an electric mixer fitted with a paddle attachment and mix to combine thoroughly on medium speed.
- Add the dry mix in approximately three stages, slowly mixing to combine between each stage.
- Place 2 1/2 inch diameter baking cups in muffin pans and fill the cups about three-quarters of the way full, or about 1/3 cup of batter.
- Bake in a 325°F oven until the top domes and a toothpick inserted in the center comes out clean, about 30 to 40 minutes. Allow to cool on a wire rack.
- When cupcakes are completely cool, use your finger to create a depression in the top of the cupcake for the curd. If not being filled immediately, wrap tightly with plastic and store at room temperature.
- In a microwave proof container, sprinkle the powdered gelatin over 1 tablespoon of passion fruit juice and allow to soften.
- In an metal bowl or top component of a double boiler, whisk together the remaining passion fruit juice, orange juice, eggs, egg yolks, and sugar.
- Place over top of a simmering pot of water or double boiler and whisk constantly until thick and smooth, about 5 to 7 minutes, about 175°F. The whisk should leave a trail in the mixture when it has reached the proper thickness. Remove and reserve.
- Place the gelatin mixture in the microwave for 10 second intervals until melted. Be careful not to leave the mixture in the microwave for too long, as it will boil over. Whisk vigorously into the fruit juice mixture while warm.
- Allow to cool for approximately 5-7 minutes then whisk in butter until combined.
- Store overnight before using.
- Note: Pineapple juice is a great substitute for passion fruit juice.
- Reserve 1/4 cup sugar and place the rest in a sauce pot with the water.
- Place the egg whites in an electric mixer fitted with a whisk attachment and mix on low speed. Slowly add the reserved sugar and salt and mix until combined and frothy. Turn the mixer off but leave the bowl on the mixer.
- Place the sugar and water over medium high heat and stir slowly to combine. Once the mixture boils, stop stirring and insert a thermometer. When the mixture reaches 230°F, turn the mixer on medium high. Cook the sugar to 240°F and remove from heat.
- The egg whites should be at medium peak; if they are not, turn the mixer to the highest speed to achieve this quickly. Once medium peak is achieved, lower the speed to medium and slowly pour the sugar mixture into the bowl in the area between the path of the whisk and the wall of the bowl. Once the sugar is completely added, turn the mixer to high and whisk until cool.
- Once cool, place into a piping bag fitted with a large star tip and reserve until ready to assemble.
- Place the curd into a piping bag fitted with a small round tip. Fill each cupcake pocket with about 2 teaspoons of curd.
- Pipe a large rosette of meringue over the pocket on the cupcake. Carefully brown with a kitchen torch if desired.
- With a spoon place 1 teaspoon of garnish on top of meringue, trying to drain off any juices released from pineapple. Press in lightly with back of spoon.