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Tropical Baba with Pineapple and Coconut - Image 1

Tropical Baba with Pineapple and Coconut

French cuisine
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Tropical Baba with Pineapple and Coconut

  1. Cakes & Cupcakes

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
Course
Dessert
Complexity
Medium
Units:
Scale:

Ingredients

For the Baba

  • 9oz all-purpose flour
  • 0oz active dry yeast
  • 1oz granulated sugar
  • 0oz salt
  • 3 pcs large eggs(at room temperature)
  • 4oz unsalted butter(softened)

For the Soaking Syrup

  • 8 3/7 fl oz water
  • 7oz granulated sugar
  • 6 3/4 fl oz pineapple juice
  • 3 3/8 fl oz golden rum

For the Garnish

  • 1/2 pcs fresh pineapple(peeled and cored)
  • 1 tbsp butter
  • 1 tbsp brown sugar
  • 1oz coconut flakes(toasted)

Instructions

Prepare the Baba Dough

  1. In a large bowl, whisk together the all-purpose flour, active dry yeast, granulated sugar, and salt.
  2. Add the eggs one at a time, mixing well after each addition until a shaggy dough forms.
  3. Gradually 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.
  4. Cover 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

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

  1. While the baba cools, prepare the soaking syrup. In a saucepan, combine water and granulated sugar. Bring to a boil, stirring until the sugar dissolves.
  2. Remove from heat and stir in the pineapple juice and golden rum. Keep the syrup warm.
  3. Cut 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.
  4. Toast coconut flakes in a dry skillet over low heat until golden brown and fragrant, stirring frequently. Set aside.

Assemble and Serve

  1. Place 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.
  2. Let the baba rest for at least 30 minutes, or preferably for several hours or overnight in the refrigerator, to fully absorb the syrup.
  3. To serve, slice the tropical baba. Garnish each slice with the caramelized pineapple chunks and a sprinkle of toasted coconut flakes.

Nutrition

Servings
8
Serving size (imperial)
5.3 oz
NutrientPer servingPer 100 gTotal (8 servings)
Calories450.5 kcal300.3 kcal3,604 kcal
Protein5.2 g3.5 g41.6 g
Fat18.5 g12.3 g148 g
Carbs65.8 g43.9 g526.4 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.

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