Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 ea Chocolate cake, see recipe
2 tb Malibu*
2 ea Oranges, peeled diced
1/2 c Tofu
3 tb Rum**
1/4 c Sugar
1/2 ts Lemon juice
1/2 c Coconut, shredded

For this recipe, you need 1/2 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 From: Recipes

Browse by categories