For the coconut cake:
- Preheat oven to 180* C (350* F) Fan.
- Line a 30x20 cm metallic baking pan with parchment paper and grease with butter.
- In a bowl, combine the flour, baking powder and salt.
- In another bowl, beat the egg yolks, ½ the sugar, sunflower oil and ½ cup water.
- Add to the flour mixture and stir. Add the chopped coconut.
- In a mixer, beat the egg whites on high speed.
- When they start to fluff up and form light peaks, add the remaining sugar.
- When it becomes a stiff meringue, gently fold into the coconut mixture.
- Transfer mixture to prepared baking pan.
- Bake for about 30 minutes, until it rises and turns golden. You can insert a knife into the center of the cake and when it comes out dry and clean, it is ready.
- Remove from oven and place on a wire rack to cool. The cake may fall slightly.
For the pineapple-brown butter sorbet:
- In a pot, add the pineapple, sugar and 3 cups of water. Bring to a boil and stir until the sugar dissolves.
- Puree the mixture in a blender.
- Place a strainer in a bowl. Transfer the puree to the strainer and press down on it to release all of the juices.
- Remove strainer and add the rum and lime juice to the juices.
- Transfer remaining puree to an ice cream maker and follow the instructions in the manual.
For the meringue:
- Beat the egg whites in a mixer on low speed using the whisk attachment, until you create a fluffy meringue.
- In a saucepan, combine the sugar and water. Place over high heat and stir continuously until the sugar dissolves.
- When the sugar has completely dissolved, place a cooking thermometer into the mixture. Keep checking the temperature until it reaches 120* C (248* F).
- As soon as it does, immediately transfer the syrup to the mixer and start to add it to the meringue in a slow steady stream. Turn up the mixers speed and beat the meringue until it cools and becomes smooth and shiny.
- When ready, transfer to a pastry bag.
- Place the cake on a working surface and carefully remove the parchment paper.
- Use ceramic bowls that are 10 cm in diameter to cut out 6 circles in the cake.
- Place the circles of cake on a working surface. Put a large scoop of the pineapple-brown sugar sorbet over each. Immediately transfer them to the freezer for 2 hours.
- When ready, remove 1 cake from the freezer at a time, so that the rest won’t melt while you are working.
- Using the Italian meringue in the pastry bag, pipe the mixture onto the cake and sorbet with gentle movements, creating tips, until completely covered. It should look very presentable.
- Transfer to a sheet of parchment and place in freezer for 30 minutes.
- Repeat the same process for the remaining cakes and meringue.
- Before serving, use a kitchen torch to slightly brown the meringue. Be careful not to hold the kitchen torch too close to the meringue so it doesn’t burn!