Chef's Tip
When toasting the meringue with a kitchen torch, keep the flame moving constantly to achieve an even golden color without burning. If you don't have a torch, you can place the dessert in a very hot oven (500°F) for just 2-3 minutes, watching carefully the entire time.
Instructions
- For the cake: Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease.
- In a small bowl, whisk together flour, baking powder, and salt.
- In a medium bowl, beat egg yolks with 1/4 cup sugar until pale and thick. Stir in vanilla extract.
- In a separate bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar and beat until stiff peaks form.
- Gently fold flour mixture into yolk mixture. Then fold in egg whites in two additions, being careful not to deflate the batter.
- Pour into prepared pan and bake for 15-18 minutes, until springy to the touch. Cool completely on a wire rack.
- For the assembly: Line six 1-cup dome molds or ramekins with plastic wrap. Fill each with slightly softened coconut ice cream, packing it firmly. Freeze until solid, at least 4 hours.
- Cut 6 circles from the cake slightly larger than the diameter of your molds.
- Unmold each ice cream dome onto a cake circle. Return to freezer immediately while preparing meringue.
- For the meringue: In a heatproof bowl, combine 5 egg whites, remaining 1/4 cup sugar, and cream of tartar. Place over a pot of simmering water (not touching) and whisk constantly until sugar dissolves and mixture reaches 160°F (71°C).
- Remove from heat and beat with an electric mixer until stiff, glossy peaks form, about 5-7 minutes.
- Working quickly, completely cover each ice cream dome with meringue, creating peaks and swirls. Return to freezer for at least 1 hour.
- For the passion fruit caramel: In a medium saucepan, combine sugar and water. Cook over medium-high heat without stirring until amber colored, about 8-10 minutes.
- Remove from heat and carefully whisk in heavy cream (mixture will bubble vigorously).
- Return to low heat, add butter, and stir until smooth. Remove from heat and stir in passion fruit puree. Allow to cool to room temperature.
- To finish: Just before serving, use a kitchen torch to toast the meringue until golden brown all over.
- Serve immediately with passion fruit caramel sauce, toasted coconut flakes, and fresh passion fruit seeds if using.
Plating
Place each toasted Baked Alaska in the center of a chilled dessert plate. Spoon the vibrant passion fruit caramel sauce around the base, allowing it to pool slightly. Sprinkle toasted coconut flakes around the plate for texture and visual appeal. If using fresh passion fruit, spoon a few seeds and juice decoratively over the caramel sauce. Serve immediately to maintain the contrast between the warm exterior and frozen interior.
Storage & Reheating
The individual Baked Alaskas can be assembled and frozen for up to 2 days before torching and serving. Keep them well-wrapped in the freezer. The passion fruit caramel sauce can be refrigerated for up to 1 week; gently reheat before serving. The sponge cake can be baked a day ahead and stored at room temperature, wrapped tightly in plastic wrap.
About This Recipe
This Coconut Baked Alaska draws inspiration from Oleana's tropical interpretation of the classic French dessert. The traditional elements of cake, ice cream, and meringue are preserved, while coconut and passion fruit add exotic flavor notes. The dramatic presentation of the flame-kissed meringue paired with the bright, tangy-sweet caramel sauce creates a dessert that's both nostalgic and innovative.