Baked Haiti Recipe

Prepare the Cake

Preheat the oven to 350°F (175°C). In a mixing bowl, beat the eggs and sugar until light and fluffy. Add coconut milk and vanilla extract.

Mix Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold the dry mixture into the wet mixture until combined.

Bake

Pour the batter into a greased cake pan and bake for 25-30 minutes until a toothpick comes out clean. Let it cool completely.

Prepare Gelatin

Sprinkle gelatin over milk and let it sit to bloom for about 5 minutes.

Cook Yolks

In a saucepan, combine milk, sugar, and egg yolks. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in gelatin and vanilla.

Whip Cream

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the custard mixture. Chill until set.

Cook Pineapple

In a saucepan, combine diced pineapple, brown sugar, and water. Cook over medium heat until the mixture thickens, about 15 minutes. Stir in lime juice and let cool.

Make Meringue

In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.

Toast Meringue

Spread meringue over the cooled cake and use a kitchen torch to char the top until golden.

Assemble the Dessert

Layer the coconut sponge cake with bavarian cream and drizzle with pineapple reduction sauce. Top with charred meringue and garnish with basil leaves.