Ten years ago I spent my honeymoon in Tahiti. To commemorate I bought some Tahitian vanilla beans and made amazing Tahitian vanilla bean ice cream. I couldn't stop there though, so I created something in honor of the barbecues on the Tahitian beaches to accompany.
1Cut pineapple and papaya into roughly 1" by 1" strips.
2Remove pit from mango and, leaving the skin on, cut just the fruit in 1" crosshatch pattern then flip inside out. Halve and peel bananas.
3Brush pound cake with butter. Place fruit and pound cake onto a very hot, well oiled grill, starting and ending with the pineapple (pineapple takes the longest to cook)
4Remove fruit when it develops grill marks and pound cake when it has grill marks and is lightly toasted. Place on counter to cool slightly then cut fruit into 1" pieces.
5Melt butter in pan. Using a wooden spoon, add brown sugar and passion fruit syrup and stir together. When the mixture begins to bubble and thicken a bit add the fruit and coat well. Cook until the fruit is slightly softened, watch carefully as this won't take long. Move pan off heat, add the rum and return to the stove to catch a flame from the gas stove or a long lighter. Stand back when ignited and flambe the fruit. Be careful a flame will shoot up above the pan. Let flame die down and the alcohol cook out.
6Place pound cake on a plate. Top with ice cream. Scoop fruit liberally on the top and garnish with toasted coconut.