Name: Baked Hawaiian Islands
Yield: Makes 6 Servings
Ingredients: Unsalted butter (for pan); 2/3 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 4 large eggs, separated; 3/4 cup sugar, divided; 1/2 cup vegetable oil; 1/2 cup unsweetened shredded coconut; 6 3/4 cups 1/2' cubes fresh pineapple (cut from two 4-lb. pineapples); 3/4 cup (packed) dark brown sugar; 3 tablespoons dark rum (such as Gosling's); 3 tablespoons fresh lime juice; 1/4 cup sugar; 2 teaspoons kosher salt; 1/4 cup whole macadamia nuts; 1 cup egg whites (from about 7 large eggs), room temperature; 1/4 teaspoon cream of tartar; 3/4 cup sugar; 1 teaspoon coconut rum (such as Malibu); 1/8 teaspoon xanthan gum (optional); 4 ripe (wrinkled) passion fruits, halved, pulp scooped out; 2 teaspoons finely grated lime zest

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Anita Calero

Classic baked Alaska is turned on its head with these individual desserts from Elizabeth Falkner of San Francisco's Citizen Cake. Coconut, pineapple, passion fruit, and a rum-soaked sorbet lend a tropical twist. To save time, use store-bought pineapple sorbet.

Recipe notes