Yield: 4 servings
|½ each||Chocolate cake, see recipe|
|2 eaches||Oranges, peeled & diced|
|½ teaspoon||Lemon juice|
|½ cup||Coconut, shredded|
For this recipe, you need ½ of the chocolate cake recipe, so freeze half or set aside for future use.
Roughly cut up the chocolate cake into good bite-sized pieces & place in a medium sized serving dish. Soak with the malibu. Arrange the chopped oranges over the cake. Set aside.
In a food processor or blender, blend the tofu until smooth. Add the remaining ingredients & blend until well mixed. Spread over the top of the cake & oranges. Chill until ready to serve.
* I liked the coconut-pineapple taste that the malibu provided, you could use orange juice in place if you desire.
** Use some rum extract instead of rum & reduce the amount. Or use a fruit juice that might combine well with coconut but that is clear, otherwise the topping will look a funny colour.
VARIATIONS: Use canned fruits, fruit salads or other fresh fruits of your choice. I find that naturally juicy fruits work the best.
Use a plain sponge cake instead of the chocolate cake.
Garnish with strawberries or kiwis before serving.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 06-05-95