Baba Au Rhum

A take on Baba au Rhum featuring a vanilla cake donut soaked in pineapple simple syrup topped with coconut mousse, white chocolate, and gold leaf made using The Perfect Puree Carmelized Pineapple Concentrate and Coconut Puree

by Chef Ana de Anda

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with The Perfect Puree .

Vanilla Cake Donut


  • 434 gr. AP Flour
  • 1 tsp. Salt
  • ½ tsp. Baking soda
  • 2 ½ tsp. Baking powder
  • 1 cup Butter
  • 2 cup Sugar
  • ½ cup Vegetable oil
  • 4 ea. Eggs
  • 1 tbsp. Vanilla
  • ½ cup Sour cream
  • 1 cup Buttermilk


  1. In a mixer, whisk butter and sugar for 5 minutes.
  2. Add eggs and vanilla and mix until incorporated.
  3. Add sour cream and mix.
  4. Add oil and mix.
  5. Add buttermilk and dry ingredients alternating until everything is fully mixed and homogenous.
  6. Fill donut mold and bake at 350 F for 15 min.
  7. Let cool before using.

Pineapple Simple Syrup


  • 3/4 cup Sugar
  • 1 cup Water
  • ¼ cup The Perfect Puree Carmelized Pineapple Concentrate


  1. In a pot mix all ingredients and boil.
  2. Let cool before using.

Coconut Mousse


  • 400 gr. The Perfect Puree Coconut Puree
  • 60 gr. Sugar
  • 4 ea. Gelatine sheets
  • 280 gr. Whipped cream 


Warm the Coconut purée with the sugar.
 Add the soaked gelatin.
 At 40°C, fold in the whipped cream.



Soak donut in pineapple simple syrup and place on your plate. Decorate the top by adding coconut mousse, white chocolate, and a shot of rum, gold leaf to decorate.