Hawaiian Coconut Cake recipe
Servings: 6
Ingredients
Coconut Cake
Unsalted butter (for pan)
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 large eggs, separated
3/4 cup sugar, divided
1/2 cup vegetable oil
1/2 cup unsweetened shredded coconut
Pineapple-Brown Sugar Sorbet
6 3/4 cups 1/2' cubes fresh pineapple (cut from two 4-lb. pineapples)
3/4 cup (packed) dark brown sugar
3 tablespoons dark rum (such as Gosling's)
3 tablespoons fresh lime juice
Salt-And-Sugar-Roasted Macadamia Nuts (Optional)
1/4 cup sugar
2 teaspoons kosher salt
1/4 cup whole macadamia nuts
Meringue
1 cup egg whites (from about 7 large eggs), room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon coconut rum (such as Malibu)
1/8 teaspoon xanthan gum (optional)
Assembly
4 ripe (wrinkled) passion fruits, halved, pulp scooped out
2 teaspoons finely grated lime zest
Instructions
Cake
Preheat oven to 350°F / 175°C . Line a 13x9x2" metal baking pan with parchment paper and grease with butter. Whisk flour, baking powder, and salt in a medium bowl to blend. Whisk egg yolks, 1/2 cup sugar, oil, and 1/2 cup water in a large bowl.
Beat in flour mixture. Stir in coconut. Using an electric mixer fitted with clean, dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar. Fold into batter just to blend.
Pour into prepared pan and bake until puffed, lightly golden, and a tester inserted into center of cake comes out clean, about 30 minutes. Let cool in pan on rack (cake may fall slightly).
Sorbet
Set a strainer over a large bowl; set aside. Combine pineapple, sugar, and 3 cups water in a saucepan and bring to a boil, stirring to dissolve sugar. Pur ée in a blender until smooth. Pour through strainer; press on solids to extract as much liquid as possible; discard solids. Stir in rum and lime juice. Process in an ice cream maker according to manufacturer's instructions.
Macadamia Nuts (If Using)
Preheat oven to 325°F. Combine sugar, salt, and ¾ cup water in a small saucepan and bring to a boil. Reduce heat to medium and stir in nuts.
Cook for 5 minutes, stirring occasionally. Strain, then transfer nuts to a parchment paper-lined baking sheet. Cook until golden and roasted, 10–12 minutes. Let cool.
Meringue
In a stand mixer fitted with a whisk attachment, beat egg whites with cream of tartar until foamy. With machine running on medium speed, gradually add sugar, 1 Tbsp. at a time. Add rum and xanthan gum gum (if using); continue beating until firm peaks form.
Assembly
Invert cake onto a work surface; peel off parchment. Using a ramekin as a guide, cut cake into 6 rounds, so that each will fit into an 8-oz. ramekin.
Working with 1 ramekin at a time, spoon 3/4 cup sorbet into ramekin; smooth top and place 1 cake round over, pressing to adhere; immediately transfer to freezer. Repeat with remaining ramekins. Freeze for 4 hours.
Run a thin knife around 1 ramekin. Invert onto a work surface. Spread 1 scant cup meringue over top and sides of cake with an offset spatula. Transfer to a rimmed baking sheet and freeze for 30 minutes. Repeat with remaining cakes and meringues; add each to rimmed baking sheet in freezer. DO AHEAD: Assembled cakes can be made 3 days ahead.
Cover and keep frozen.
Preheat oven to 450°. Transfer cakes on sheet pan to oven. Bake until meringue is toasted, 1–2 minutes. Using a large spatula, transfer cakes to plates. Spoon passion fruit juice and pulp around plate. Sprinkle lime zest over meringue. Garnish with macadamia nuts, if using.
Recipe by Elizabeth Falkner
Servings: 6
Ingredients
Coconut Cake
Unsalted butter (for pan)
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
4 large eggs, separated
3/4 cup sugar, divided
1/2 cup vegetable oil
1/2 cup unsweetened shredded coconut
Pineapple-Brown Sugar Sorbet
6 3/4 cups 1/2' cubes fresh pineapple (cut from two 4-lb. pineapples)
3/4 cup (packed) dark brown sugar
3 tablespoons dark rum (such as Gosling's)
3 tablespoons fresh lime juice
Salt-And-Sugar-Roasted Macadamia Nuts (Optional)
1/4 cup sugar
2 teaspoons kosher salt
1/4 cup whole macadamia nuts
Meringue
1 cup egg whites (from about 7 large eggs), room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon coconut rum (such as Malibu)
1/8 teaspoon xanthan gum (optional)
Assembly
4 ripe (wrinkled) passion fruits, halved, pulp scooped out
2 teaspoons finely grated lime zest
Instructions
Cake
Preheat oven to 350°F / 175°C . Line a 13x9x2" metal baking pan with parchment paper and grease with butter. Whisk flour, baking powder, and salt in a medium bowl to blend. Whisk egg yolks, 1/2 cup sugar, oil, and 1/2 cup water in a large bowl.
Beat in flour mixture. Stir in coconut. Using an electric mixer fitted with clean, dry beaters, beat egg whites in another medium bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar. Fold into batter just to blend.
Pour into prepared pan and bake until puffed, lightly golden, and a tester inserted into center of cake comes out clean, about 30 minutes. Let cool in pan on rack (cake may fall slightly).
Sorbet
Set a strainer over a large bowl; set aside. Combine pineapple, sugar, and 3 cups water in a saucepan and bring to a boil, stirring to dissolve sugar. Pur ée in a blender until smooth. Pour through strainer; press on solids to extract as much liquid as possible; discard solids. Stir in rum and lime juice. Process in an ice cream maker according to manufacturer's instructions.
Macadamia Nuts (If Using)
Preheat oven to 325°F. Combine sugar, salt, and ¾ cup water in a small saucepan and bring to a boil. Reduce heat to medium and stir in nuts.
Cook for 5 minutes, stirring occasionally. Strain, then transfer nuts to a parchment paper-lined baking sheet. Cook until golden and roasted, 10–12 minutes. Let cool.
Meringue
In a stand mixer fitted with a whisk attachment, beat egg whites with cream of tartar until foamy. With machine running on medium speed, gradually add sugar, 1 Tbsp. at a time. Add rum and xanthan gum gum (if using); continue beating until firm peaks form.
Assembly
Invert cake onto a work surface; peel off parchment. Using a ramekin as a guide, cut cake into 6 rounds, so that each will fit into an 8-oz. ramekin.
Working with 1 ramekin at a time, spoon 3/4 cup sorbet into ramekin; smooth top and place 1 cake round over, pressing to adhere; immediately transfer to freezer. Repeat with remaining ramekins. Freeze for 4 hours.
Run a thin knife around 1 ramekin. Invert onto a work surface. Spread 1 scant cup meringue over top and sides of cake with an offset spatula. Transfer to a rimmed baking sheet and freeze for 30 minutes. Repeat with remaining cakes and meringues; add each to rimmed baking sheet in freezer. DO AHEAD: Assembled cakes can be made 3 days ahead.
Cover and keep frozen.
Preheat oven to 450°. Transfer cakes on sheet pan to oven. Bake until meringue is toasted, 1–2 minutes. Using a large spatula, transfer cakes to plates. Spoon passion fruit juice and pulp around plate. Sprinkle lime zest over meringue. Garnish with macadamia nuts, if using.
Recipe by Elizabeth Falkner
