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Baked Hawaiian Islands

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Introduction

Welcome to a tropical paradise in your kitchen with our “Baked Hawaiian Islands” recipe. This delightful dish takes the essence of island flavors and combines them into an irresistibly sweet, crispy, and indulgent treat that captures the spirit of a beachside snack.

Tips for this Recipe

  • Be sure to preheat your oven with the baking stone in place before adding any pizza dough or filling for optimal results.
  • Use room temperature ingredients, especially eggs and butter, to ensure a smooth meringue and flaky crust.
  • The Dutch Oven is crucial; it simulates the even heat of professional ovens, making for a perfect bake every time.

Why you will love this recipe

This “Baked Hawaiian Islands” isn’t just a dessert; it’s an experience. The contrast between the crunchy, caramelized coconut and pineapple meringue, topped with warm spices, is reminiscent of savoring a slice on a sun-kissed shore. It promises a burst of tropical flavors in every bite while delivering comfort food at its finest.

Ingredients

  • 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 (use half for the meringue and set aside 1/4 cup for pineapple mixture)
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened shredded coconut
  • 6 3/4 cups 1/2″ cubes fresh pineapple (cut from two 4-pound pineapples)
  • 3/4 cup packed dark brown sugar

Advised Equipment

  1. Baking Stone – For a crispy bottom on the pizza base.
  2. Pizza Peel – Essential for maneuvering your creation onto and off from baking surfaces.
  3. Dutch Oven – Provides even heat distribution, mimicking professional ovens with lids to retain steam.
  4. Ice Cream Maker (optional) – Perfect for a smooth pineapple meringue base.

History of the Recipe

The concept of combining sweet and savory with tropical ingredients has roots in various culinary traditions, from Hawaiian luaus to modern fusion cuisine. “Baked Hawaiian Islands” elevates this blend by encapsulating a taste that’s reminiscent of a classic pizza dessert infused with island flair.

Fun Facts about This Recipe

Did you know? The use of coconut in savory dishes is quite common in Polynesian cooking, adding a unique and refreshing flavor. Our “Baked Hawaiian Islands” recipe pays homage to this tradition, creating an innovative dessert that’s both rooted in heritage and excitingly new.

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Baked Hawaiian Islands

Baked Hawaiian Islands

amanda

Equipment

  • Baking Stone - A baking stone helps in achieving a crispy bottom for pizza.

  • Pizza Peel - Essential for transferring pizza onto and off from the baking surface.

  • Dutch Oven - Offers even heat distribution, similar to commercial ovens used by pizzerias, with lids that trap steam.

Ingredients

  • Unsalted butter (for pan)

  • 2/3 cup all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoons kosher salt

  • 4 large eggs, separated

  • 3/4 cup sugar, divided

  • 1/2 cup vegetable oil

  • 1/2 cup unsweetened shredded coconut

  • 6 3/4 cups 1/2" cubes fresh pineapple (cut from two 4-pound pineapples)

  • 3/4 cup (packed) dark brown sugar

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  • An ice cream maker; six 8-ounce ramekins

Instructions

1

Instruction 1

Preheat oven to 350°F. 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).
2

Instruction 2

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. Purée 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.
3

Instruction 3

Preheat oven to 325°F. Combine sugar, salt, and 3/4 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.
4

Instruction 4

In a stand mixer fitted with a whisk attachment, beat egg whites with cream of tartar on low speed until foamy. With machine running on medium speed, gradually add sugar, 1 tablespoon at a time. Add rum and xanthan gum (if using); continue beating until firm peaks form.
5

Instruction 5

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-ounce ramekin.
6

Instruction 6

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.
7

Instruction 7

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.
8

Instruction 8

Preheat oven to 450°F. 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.
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