Baked Hawaii

By taniaf

Elizabeth Faulkner

Ingredients

• Coconut Chiffon Cake:
• 4 eggs, separated
• 3/4 c sugar
• 1/2 c canola oil
• 1/2 c water
• 2/3 c flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 c shredded, unsweetened coconut
• Pineapple brown sugar sorbet:
• 2 c fresh pineapple, cut into chunks
• 1/2 c dark brown sugar
• 1 c water
• 1 tbsp lime juice
• 1 tbsp rum
• Salt & Sugar macadamia nuts:
• 1/2 c whole macadamia nuts
• 3/4 c water
• 1/4 c sugar
• 2 tsp salt
• Meringue:
• 1 c egg whites (about 6)
• 1/4 tsp cream of tartar
• 1/2 c sugar
• 1/8 tsp xanthan gum
• 1 tsp coconut rum

Preparation

Step 1

Make cake:
Combine yolks with 1/2 c sugar, oil and water. Whisk egg whites to soft peaks with rest of sugar. Whisk flour into the yolk mixture and fold in egg whites and coconut. Bake at 350 for 20 minutes in a sheet pan.

Sorbet:
Combine pineapple, brown sugar, and water in a saucepan and bring to a simmer. Cool. Puree mixture in blender. Strain and add lime juice and rum. Freeze in ice cream machine.

Nuts:
Combine water, sugar and salt in a saucepan and bring to a boil. Turn heat down to medium and add macadamia nuts. Poach for 5 minutes. Strain and set on a nonstick baking sheet. Roast at 325 for 10-12 minutes. Let cool.

Meringue:
Whisk egg whites on low with cream of tartar until foamy. Increase speed and add sugar slowly, one tbsp at a time. Add xanthan gum and rum after last of sugar and whip to firm peaks.

To plate:
Cut cake into rectangles. Scoop a large chunk of meringue onto each plate and smooth into a wave shape. Torch each meringue. Set coconut cake near wave. Scoop sorbet onto cake. Add a few nuts on each plate and finish with a little lime zest.