Baked Hawaii Recipe
orange chiffon cake, coconut POG sorbet
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Ingredients
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Cake
Coconut POG Sorbet
Method
Cake Preparation
- 1
Prepare the Batter
Preheat your oven to 350°F (175°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs, then add orange juice, orange zest, vegetable oil, and vanilla extract. Mix until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- 2
Bake the Cake
Pour the batter into a greased and floured 9-inch round cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Coconut POG Sorbet Preparation
- 3
Make the Sorbet Mixture
In a medium bowl, combine the coconut milk, passion fruit juice, orange juice, sugar, and lime juice. Whisk until the sugar is fully dissolved and the mixture is smooth.
- 4
Freeze the Sorbet
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the sorbet to a container and freeze for at least 4 hours or until firm.
Assembly
- 5
Serve
Once the cake has cooled and the sorbet is ready, slice the cake, place a slice on a plate, and top with a scoop of coconut POG sorbet. Enjoy your delicious Baked Hawaii!