Hawaiian Dream Paradise Torte

Allergens

Eggs, Dairy

Ingredients

• 1 cup shredded coconut, toasted
• 1 1/2 cups crushed graham crackers
• 1/4 cup unsalted butter, melted
• 3 large egg yolks
• 1 can (15 oz) pineapple chunks in juice, drained, reserving 1/4 cup juice
• 1 1/2 cups heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3 tablespoons dark rum
• Pinch of salt
• Whipped cream and toasted coconut, for garnish

Instructions

1. Preheat the oven to 350°F (180°C). In a medium bowl, mix together the shredded coconut, crushed graham crackers, and melted butter until well combined. Press the mixture into the bottom of a 9 inch springform pan. Bake for 10 minutes, then set aside to cool completely.
2. In a large bowl, whisk together the egg yolks, pineapple juice, granulated sugar, vanilla extract, rum, and salt until smooth. In another large bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the pineapple mixture gently.
3. Place half of the pineapple chunks in an even layer on top of the cooled crust. Spread half of the pineapple cream mixture over the pineapple layer. Top with the remaining pineapple chunks and spread the rest of the pineapple cream mixture over them.
4. Chill the torte for at least 2 hours or until set. When ready to serve, garnish with a dollop of whipped cream and a sprinkle of toasted coconut.

Chef’s Insight

Toasting the coconut gives a depth of flavor and additional texture contrast to the torte.

Notes

This recipe calls for using a springform pan with a removable bottom to easily remove the torte once it's set.