Baked Hawaiian Islands

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 teaspoon frangelico (such as Malibu)
• 0.3 teaspoon cream of tartar 
• 0.8 cup t brown sugar dark packed ()
• 3 tablespoons rum dark (such as Gosling's)
• 1 cup egg whites room temperature (from 7 large eggs)
• 4 large eggs separated
• 0.7 cup flour all-purpose
• 4  fruit ripe halved (wrinkled)
• 2 teaspoons kosher salt 
• 3 tablespoons juice of lime fresh
• 2 teaspoons lime zest finely grated
• 0.5 cup macadamia nuts whole
• 0.8 cup sugar 
• 6 servings butter unsalted (for pan)
• 0.5 cup coconut shredded unsweetened
• 0.5 cup vegetable oil 
• 0.1 teaspoon xanthan gum 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• knife
• whisk
• sieve
• ramekin
• baking pan
• hand mixer
• stand mixer
• spatula

Directions

1. Preheat oven to 350°F. Line a 13x9x2"metal baking pan with parchment paperand grease with butter.
2. Whisk flour, bakingpowder, and salt in a medium bowl to blend.
3. Whisk egg yolks, 1/2 cup sugar, oil, and 1/2 cup water in a large bowl. Beat in flour mixture.Stir in coconut. Using an electric mixer fittedwith clean, dry beaters, beat egg whites inanother medium bowl until soft peaks form.Gradually beat in remaining 1/4 cup sugar.Fold into batter just to blend.
4. Pour intoprepared pan and bake until puffed, lightlygolden, and a tester inserted into center ofcake comes out clean, about 30 minutes.
5. Letcool in pan on rack (cake may fall slightly).
6. Set a strainer over a large bowl;set aside.
7. Combine pineapple, sugar, and3 cups water in a saucepan and bring toa boil, stirring to dissolve sugar. Purée in ablender until smooth.
8. Pour through strainer;press on solids to extract as much liquidas possible; discard solids. Stir in rum andlime juice. Process in an ice cream makeraccording to manufacturer's instructions.
9. Preheat ovento 325°F.
10. Combine sugar, salt, and 3/4 cupwater in a small saucepan and bring to aboil. Reduce heat to medium and stir in nuts.Cook for 5 minutes, stirring occasionally.Strain, then transfer nuts to a parchmentpaper–lined baking sheet. Cook until goldenand roasted, 10–12 minutes.
11. Let cool.
12. In a stand mixer fitted witha whisk attachment, beat egg whites withcream of tartar on low speed until foamy.With machine running on medium speed,gradually add sugar, 1 tablespoon at a time.
13. Addrum and xanthan gum (if using); continuebeating until firm peaks form.
14. Invert cake onto a work surface;peel off parchment. Using a ramekin as aguide, cut cake into 6 rounds, so that eachwill fit into an 8-ounce ramekin.
15. Working with 1 ramekin at a time, spoon3/4 cup sorbet into ramekin; smooth top andplace 1 cake round over, pressing to adhere;immediately transfer to freezer. Repeat withremaining ramekins. Freeze for 4 hours.
16. Run a thin knife around 1 ramekin. Invertonto a work surface.
17. Spread 1 scant cupmeringue over top and sides of cake with anoffset spatula.
18. Transfer to a rimmed bakingsheet and freeze for 30 minutes. Repeatwith remaining cakes and meringues; addeach to rimmed baking sheet in freezer.DO AHEAD: Assembled cakes can be made3 days ahead. Cover and keep frozen.
19. Preheat oven to 450°F.
20. Transfer cakes onsheet pan to oven.
21. Bake until meringue istoasted, 1-2 minutes. Using a large spatula,transfer cakes to plates. Spoon passionfruit juice and pulp around plate.
22. Sprinklelime zest over meringue.
23. Garnish withmacadamia nuts, if using.