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
Description
Coconut, Pineapple, Passion Fruit, And A Rum-soaked Sorbet Lend A Tropical Twist.
Bon Appetit Magazine
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