Passion Fruit Hawaii Wedding Cake Recipe
The Hawaii wedding cake, like many popular expressions of this culture, is basically a western invention with Hawaiian embellishment of local custom and style.
Your Hawaiian style wedding will be most successful if you have consistency from the ceremony to the reception through the choice of decoration, accessories, keepsake items, even photography, up to the champagne toast and the cutting of your wedding cake. Just as important is to keep within a budget by shopping around for prices and possible free services whether through a wedding coordinator or searching the internet.
If your wedding is going to be in the Hawaiian islands, local bakeries may offer a hawaii wedding cake with local fruit and nut flavors, fillings, frostings and toppings for as little as $50 for a six inch cake (perfect for two to four people) to several hundred dollars for large, elaborate cakes. Prices through hotel catering services can be even more, but usually come with a set up including plates, forks, knives, cake cutter and, perhaps, a waiter or waitress standing by to serve. Again, working through a local wedding coordinator or planner may be the best idea to keep overall costs and prices within your budget.
Of course, the least expensive route is to make your own specialty wedding cake, especially if you are having your wedding and reception in your home town rather than in Hawaii. Embellishing the presentation of the cake and your table settings with flowers and fruits such as papaya, pineapple, guava and lilikoi will weave a wonderfully romantic tropical Hawaiian spell on guests and bride and groom.
Yummy Layered Liliko’i Cake
Here’s a simple recipe for one of the most well known island style passion fruit cakes. You may want to make two, one ahead of time to share with friends prior to the wedding it’s that good.
Passion Fruit Cake Ingredients:
- 1 package moist Yellow Cake Mix
- 1 1/3 cups fresh liliko’i juice (you can order concentrated juice by mail. Just call Aunty LiliKo’i at 1-866-lililoi then follow the directions on the bottle for correct amount)
- 3 eggs
- 1/3 cup vegetable oil
Bake cake according to package directions substituting liliko’i juice for water.
Lilikoi Chiffon Frosting
- 4 egg yolks
- 1/2 cup sugar
- 3/4 cup Liliko’i juice concentrate, thawed, undiluted
- 1 cup whipping cream
- 1/4 teaspoon vanilla
Beat egg yolks and sugar until lemon-colored; add Liliko’i juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill. Whip cream and vanilla, then fold into Liliko’i mixture. Frost sides of cake; cover top with Liliko’i topping. Makes enough to frost one cake. If layering an 11-by-13-inch cake, double this recipe.
To assemble cooled cake: Thickly frost the cake with all of the Chiffon frosting mixture. Glaze the top of the cake with lilikoi gel topping (recipe as follows). Refrigerate until ready to serve.
Lilikoi Gel Topping
- 2 tablespoons cornstarch
- 1/2 cup water
- Pinch salt
- 12-ounce can Lilikoi juice
- 1 teaspoon lemon juice
- 1 slightly beaten egg yolk
- 1 tablespoon butter
Mix cornstarch with water to dissolve all lumps. Add salt, Lilikoi and lemon juices and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm.