Description

Imagine slicing into a golden, toasted meringue shell to reveal a tropical tower of creamy pineapple ice cream and pistachio gelato, all perched on a soft pound cake base. Sounds like a vacation in a dessert, right? That’s exactly what Baked Hawaii delivers! This tropical twist on baked Alaska is a jaw-dropping treat that’s as fun to make as it is to eat.

Ingredients

This dessert uses a mix of simple and specialty ingredients to create its tropical flair. Here’s what you need and why each matters:

Crushed Pineapple (20 oz can): The star of the no-churn ice cream.
- Why it matters: Adds sweet, tangy tropical flavor.
- Substitution: Use fresh pineapple, blended and strained, but cook to reduce liquid.
Sweetened Condensed Milk (14 oz can): Sweetens and thickens the ice cream base.
- Why it matters: Creates a creamy texture without an ice cream maker.
Heavy Cream (2 cups): Whips into fluffy peaks for the ice cream.
- Why it matters: Gives the ice cream its light, airy texture.
- Substitution: No good sub, but ensure it’s cold for best whipping.
Vanilla Paste or Extract (2 tsp): Enhances the ice cream’s flavor.
- Why it matters: Adds warmth and depth.
- Substitution: Use vanilla bean seeds for a gourmet touch.
Unsalted Butter (1 tbsp): For cooking the pineapple.
- Why it matters: Adds richness to the caramelized pineapple.
- Substitution: Use coconut oil for extra tropical flavor.
Kosher Salt (1/8 tsp for ice cream, 1/4 tsp for meringue): Balances sweetness.
Pound Cake (half a 9×5-inch loaf): Forms the base and top layers.
- Why it matters: Adds structure and a soft, buttery texture.
- Substitution: Use sponge cake or shortcake.
Pistachio Gelato (1 pint, softened): Adds a nutty, creamy layer.
- Why it matters: Contrasts the pineapple with rich flavor.
- Substitution: Use vanilla ice cream or mango sorbet.
Honey (3/4 cup) and Sugar (3/4 cup): Sweeten the meringue.
- Why it matters: Create a glossy, stable meringue with a hint of honey.
Egg Whites (4 large, room temperature): Form the meringue’s fluffy structure.
- Why it matters: Whip into a cloud-like topping.
- Tip: Ensure no yolk traces for best results.
Cream of Tartar (1/2 tsp): Stabilizes the meringue.
- Why it matters: Helps the meringue hold its shape.
Green Candy Melting Wafers (1 cup): For the pineapple fronds.
- Why it matters: Creates a realistic, edible topper.
- Substitution: Use green chocolate or skip for a simpler look.
Coconut Oil (2 tbsp): Thins the candy melts for smooth piping.

Pro Tip: Prep ingredients ahead and have a candy thermometer, piping bags, and a kitchen torch ready for success!

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Instructions

Cook the Pineapple:
- Melt 1 tbsp butter in a large nonstick skillet over medium-high heat.
- Add 20 oz crushed pineapple with juices and cook, stirring occasionally, until liquid evaporates and pineapple caramelizes (10-12 minutes).
- Transfer to a medium bowl, stir in 14 oz sweetened condensed milk and 1/8 tsp kosher salt, cover, and freeze for 30 minutes.
- Tip: Stir often to prevent burning.
Make the Ice Cream:
- In a stand mixer with the whisk attachment, beat 2 cups heavy cream and 2 tsp vanilla paste on high until stiff peaks form (3-4 minutes).
- Stir the chilled pineapple mixture to loosen, then fold it into the whipped cream until combined.
- Tip: Fold gently to keep the mixture airy.
Prep the Pound Cake Base:
- Use a 1-quart plastic deli container as a cutter to cut a 4½-inch round from pound cake slices.
- Wrap the round in plastic wrap and set aside.
- Tip: If the cake is small, piece together slices to form the round.
Assemble the Ice Cream Core:
- Line the 1-quart container with plastic wrap, leaving 4 inches of overhang.
- Add 2 cups pineapple ice cream, smooth the top, cover, and freeze until solid (3 hours). Freeze remaining ice cream for later.
- Top with softened 1 pint pistachio gelato, pressing to fill gaps.
- Unwrap the pound cake round and press it into the gelato.
- Cover with plastic overhang and freeze until solid (2-3 hours).
- Tip: Smooth each layer for a neat shape.
Make the Honey Meringue:
- In a medium saucepan, combine 3/4 cup honey, 3/4 cup sugar, and 1/3 cup water. Boil without stirring until a candy thermometer reads 240°F.
- Meanwhile, whip 4 egg whites, 1/2 tsp cream of tartar, and 1/4 tsp kosher salt in a stand mixer on high until soft peaks form (3-4 minutes).
- With the mixer running, slowly pour the hot syrup into the egg whites in a thin stream. Whip until thick and glossy (4-5 minutes).
- Transfer to a large piping bag with a large closed-star tip.
- Tip: Work quickly to keep the meringue fluffy.
Shape the Pineapple:
- Cut two more pound cake rounds: one 2½-inch and one 1-inch.
- Pipe 1 tbsp meringue on a cake stand, then invert the frozen ice cream container to unmold, pressing the pound cake base into the meringue.
- Pipe 1 tsp meringue on top of the ice cream core and press the 2½-inch cake round on.
- Pipe another 1 tsp meringue and press the 1-inch round on top.
- Pipe wide bands of meringue around the ice cream core, starting 2 inches from the bottom, building a “belt” that’s widest in the middle and tapers at the ends.
- Use an offset spatula to sculpt into a pineapple shape. Cover the top cake rounds with meringue, smoothing to form a tapered top.
- Freeze for 2 hours.
- Tip: Keep extra meringue in the piping bag at room temperature.
Make the Fronds:
- Place a pineapple frond template (or draw one) on a baking sheet under parchment paper.
- Melt 1 cup green candy wafers with 1 tbsp coconut oil in a heatproof bowl over simmering water.
- Transfer 2 tbsp to a small piping bag with a small round tip and trace the frond outlines. Freeze for 5 minutes to set.
- Stir 1 tbsp coconut oil into the remaining candy melts, then flood the frond shapes with the liquid candy. Freeze for 15 minutes to harden.
- Tip: Work quickly to keep candy smooth.
Finish and Torch:
- Pipe concentric bands of meringue stars over the pineapple’s surface. Freeze for 30 minutes.
- Use a kitchen torch to toast the meringue until golden. Freeze for at least 10 minutes.
- Tip: Torch evenly for a professional look.
Serve:
- Just before serving, cut a 2-inch slit in the top and insert the candy fronds.
- Slice with a chef’s knife and serve immediately.
- Health Benefit: Pineapple’s vitamin C supports immunity, making this a fun way to enjoy a treat!