When the classic Baked Alaska meets unexpected ingredients, magic happens. In this avant-garde twist, we fuse rich chocolate cake with a creamy coconut ice cream and a flamboyant tropical fruit coulis. The result is a dessert that not only tantalizes the taste buds but also captivates the eye. Inspired by the sun-soaked beaches of the South Pacific, this creation brings the essence of summer into your kitchen, no matter the season.
### Ingredients
**For the Chocolate Cake:**
– 1 cup all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup buttermilk
**For the Coconut Ice Cream:**
– 2 cups coconut milk (full fat)
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1/2 cup shredded unsweetened coconut
– 1/4 cup toasted coconut flakes (for garnish)
**For the Exotic Fruit Coulis:**
– 1 ripe mango, peeled and diced
– 1 passion fruit, pulp only
– 1/2 cup pineapple, diced
– 1 tbsp honey (or to taste)
– 1 tbsp lime juice
**For the Meringue:**
– 3 large egg whites
– 1/2 tsp cream of tartar
– 3/4 cup granulated sugar
– 1 tsp vanilla extract
### Instructions
Start by preheating your oven to 350°F (175°C) and greasing an 8-inch round cake pan.
To make the chocolate cake, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. In another bowl, combine the melted butter, eggs, vanilla extract, and buttermilk. Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
While the cake cools, prepare the coconut ice cream. In a mixing bowl, combine the coconut milk, sugar, vanilla extract, and shredded coconut. Whisk until the sugar is fully dissolved. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir every 30 minutes for about 2-3 hours until it reaches a scoopable consistency.
Next, create the exotic fruit coulis by blending the diced mango, passion fruit pulp, pineapple, honey, and lime juice in a blender until smooth. Taste and adjust sweetness if needed. Strain through a fine mesh sieve for a silken texture if desired.
Once the cake is completely cooled, assemble the Baked Alaska. Cut the chocolate cake into a circle that fits your serving dish. Place the cake on a heatproof plate or a cake stand. Scoop the coconut ice cream and mound it on top of the cake, shaping it into a dome.
Now, prepare the meringue. In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue beating until the meringue is glossy and stiff peaks form. Gently fold in the vanilla extract.
Cover the ice cream completely with the meringue, creating peaks and swirls with a spatula or the back of a spoon. Ensure the meringue seals the ice cream well to prevent melting.
Using a kitchen torch, carefully toast the meringue until golden brown. If you don’t have a torch, you can place the assembled Baked Alaska under a broiler for a few minutes, but watch closely to avoid burning.
To serve, drizzle the exotic fruit coulis around the Baked Alaska and garnish with toasted coconut flakes. Slice into this stunning dessert, revealing the layers of chocolate and coconut while savoring the burst of tropical flavors.
Get ready for an extraordinary tasting experience that transports you to a tropical paradise with every bite!