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1
Preheat the oven to 350.
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2
Line the bottom of three 8-inch round cake pans with parchment paper and spray with nonstick cooking spray.
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3
In the bowl of a stand mixer fitted with the paddle, mix the flour, sugar, baking powder and salt at low speed.
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4
Mix in the butter, coconut milk, water and vanilla until combined.
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5
Scrape down the bowl and beat at high speed until very smooth, 2 minutes.
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6
In a medium bowl, using an electric mixer, beat the egg whites until soft peaks form, 2 minutes.
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7
Fold half of the egg whites into the batter until incorporated, then fold in the remaining whites until no streaks remain.
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8
Divide the batter among the cake pans.
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9
Bake for about 45 minutes, until a toothpick inserted in the centers comes out clean.
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10
Cool the cakes in the pans on a rack for 15 minutes, then invert them and let cool completely, about 2 hours.
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11
In a saucepan, whisk the sugar and cornstarch.
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12
Whisk in the passion fruit nectar, egg yolks and vanilla seeds and cook over moderate heat, stirring constantly, until thick, 6 minutes.
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13
Remove from the heat; whisk in the butter, 1 tablespoon at a time, until incorporated.
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14
Scrape the filling into a glass bowl, press a sheet of plastic wrap on the surface and refrigerate until chilled, about 2 hours.
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15
Using a serrated knife, cut each cake in half horizontally to create 6 layers.
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16
Set one layer on a cake plate.
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17
Spread with 6 tablespoons of the filling.
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18
Repeat with the remaining 5 cake layers and filling, ending with a layer of cake.
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19
Refrigerate until firm, 1 hour.
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20
Spread the coconut on a large rimmed baking sheet.
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21
Bake for 5 minutes, stirring once, until lightly toasted.
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22
Let cool.
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23
In a large bowl, using an electric mixer, beat the cream with the sugar until medium-firm peaks form.
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24
Frost the top and side of the cake with the whipped cream and coat with the coconut.
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25
Refrigerate for 1 hour before serving.
