Name: Tropical Baba with Pineapple and Coconut
Prep time: 35 min
Cook time: 30 min
Total time: 160 min
Yield: 8 servings
Cuisine: French cuisine
Ingredients: 250 g all-purpose flour; 7 g active dry yeast; 30 g granulated sugar; 4 g salt; 3 pcs large eggs (at room temperature); 100 g unsalted butter (softened); 250 ml water; 200 g granulated sugar; 200 ml pineapple juice; 100 ml golden rum; 0.5 pcs fresh pineapple (peeled and cored); 1 tbsp butter; 1 tbsp brown sugar; 30 g coconut flakes (toasted)

A golden-brown, round baba au rhum cake sits in a shallow white bowl, glistening with pineapple syrup and topped with fresh pineapple chunks, shredded coconut, and a mint sprig.

Classic DishBaba au rhum

Prep: 35 min • Cook: 30 min. An exotic twist on the classic French baba au rhum, this dessert features a light, airy brioche-like cake soaked in a fragrant syrup infused with golden rum and sweet pineapple juice. It's then elegantly served with tender, caramelized fresh pineapple chunks, and garnished with delicate, toasted coconut flakes, offering a taste of the tropics with every bite.

Preparation time: 35 min
Cooking time: 30 min
Total time: 2 hrs 40 min
Servings: 8

Instructions

Prepare the Baba Dough

1In a large bowl, whisk together the all-purpose flour, active dry yeast, granulated sugar, and salt.
2Add the eggs one at a time, mixing well after each addition until a shaggy dough forms.
3Gradually incorporate the softened butter, mixing until the dough is smooth and elastic. This can be done by hand or with a stand mixer fitted with a dough hook for about 10 minutes.
4Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

Bake the Baba

1Preheat your oven to 180°C (350°F). Grease and flour a baba mold or a bundt pan.
2Gently punch down the risen dough and place it into the prepared mold, filling it about two-thirds full.
3Let it rise for another 20-30 minutes, or until it nearly reaches the top of the mold.
4Bake for 25-30 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
5Remove from the oven and let cool in the mold for 5 minutes before inverting onto a wire rack to cool completely.

Prepare the Soaking Syrup and Garnish

1While the baba cools, prepare the soaking syrup. In a saucepan, combine water and granulated sugar. Bring to a boil, stirring until the sugar dissolves.
2Remove from heat and stir in the pineapple juice and golden rum. Keep the syrup warm.
3Cut the fresh pineapple into bite-sized chunks. In a skillet, melt butter over medium heat. Add pineapple chunks and brown sugar. Cook until pineapple is slightly caramelized, about 5-7 minutes.
4Toast coconut flakes in a dry skillet over low heat until golden brown and fragrant, stirring frequently. Set aside.

Assemble and Serve

1Place the cooled baba in a deep dish or on a tray with high sides. Slowly pour the warm rum-pineapple syrup over the baba, ensuring it's thoroughly soaked. You may need to turn the baba to ensure even absorption.
2Let the baba rest for at least 30 minutes, or preferably for several hours or overnight in the refrigerator, to fully absorb the syrup.
3To serve, slice the tropical baba. Garnish each slice with the caramelized pineapple chunks and a sprinkle of toasted coconut flakes.

Instructions

Prepare the Baba Dough

1In a large bowl, whisk together the all-purpose flour, active dry yeast, granulated sugar, and salt.
2Add the eggs one at a time, mixing well after each addition until a shaggy dough forms.
3Gradually incorporate the softened butter, mixing until the dough is smooth and elastic. This can be done by hand or with a stand mixer fitted with a dough hook for about 10 minutes.
4Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

Bake the Baba

1Preheat your oven to 180°C (350°F). Grease and flour a baba mold or a bundt pan.
2Gently punch down the risen dough and place it into the prepared mold, filling it about two-thirds full.
3Let it rise for another 20-30 minutes, or until it nearly reaches the top of the mold.
4Bake for 25-30 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
5Remove from the oven and let cool in the mold for 5 minutes before inverting onto a wire rack to cool completely.

Prepare the Soaking Syrup and Garnish

1While the baba cools, prepare the soaking syrup. In a saucepan, combine water and granulated sugar. Bring to a boil, stirring until the sugar dissolves.
2Remove from heat and stir in the pineapple juice and golden rum. Keep the syrup warm.
3Cut the fresh pineapple into bite-sized chunks. In a skillet, melt butter over medium heat. Add pineapple chunks and brown sugar. Cook until pineapple is slightly caramelized, about 5-7 minutes.
4Toast coconut flakes in a dry skillet over low heat until golden brown and fragrant, stirring frequently. Set aside.

Assemble and Serve

1Place the cooled baba in a deep dish or on a tray with high sides. Slowly pour the warm rum-pineapple syrup over the baba, ensuring it's thoroughly soaked. You may need to turn the baba to ensure even absorption.
2Let the baba rest for at least 30 minutes, or preferably for several hours or overnight in the refrigerator, to fully absorb the syrup.
3To serve, slice the tropical baba. Garnish each slice with the caramelized pineapple chunks and a sprinkle of toasted coconut flakes.

Nutrition Information

Calories: 451 kcal
Protein: 5 g
Fat: 19 g
Carbs: 66 g

Nutrient	Per serving
Calories	451 kcal
Protein	5 g
Fat	19 g
Carbs	66 g

Tips

Ensure your butter is truly softened for a smooth dough; cold butter will make it lumpy and harder t
Don't rush the soaking process. The longer the baba soaks, the more flavorful and moist it will beco
For an extra touch, serve with a dollop of whipped cream or a scoop of coconut sorbet.

Tropical Baba with Pineapple and Coconut

Instructions

Nutrition Information

Tips

Variations of Baba au rhum

Classic Baba au Rhum with Vanilla Bean Chantilly

Mini Coffee Cardamom Babas