Category: Uncategorized

Coconut Rum Cake

coconut rum cake

Toppings not included Photography by Stacey Abraham

Coconut Rum Cake Served with Toasted Coconut

Toasted Coconut
Place desired amount of unsweetened coconut flakes in a large skillet. Cook over medium heat stirring frequently, until the flakes are mostly golden brown.

Chocolate Rum Cake

Fruit and toppings not included Photography by Stacey Abraham

Chocolate Rum Cake Served with Strawberry Sauce and Fresh Strawberries and Dusted with Powdered Sugar

Strawberry Sauce
1 Pint Strawberries
1/3 Cup White Sugar
1 tsp Vanilla Extract

Wash strawberries and remove stems. Roughly chop the berries. Combine berries, sugar and extract in medium saucepan and bring to a simmer over medium heat. Cook for five minutes, stirringconstantly while breaking strawberries up with a wooden spoon. After five minutes, remove from heat and allow to cool slightly. When cool, transfer mixture to blender and pulse until desired consistency is reached.

Vanilla Rum Cake

Fruit and toppings not included Photography by Stacey Abraham

Vanilla Rum Cake Served with a Mix of Fresh Blueberries, Raspberries and Blackberries and Dusted with Powdered Sugar

Banana Rum Cake

Fruit and toppings not included Photography by Stacey Abraham

Banana Rum Cake Served with Sliced Fresh Bananas and Vanilla Ice Cream

Raspberry Rum Cake

Fruit and toppings not included. Photography by Stacey Abraham

Raspberry Rum Cake Served with Chocolate Mousse
and Fresh Raspberries

Chocolate Mousse
16 oz Cold Heavy Cream
2 Tb Powdered Sugar
1 ½ Cups Milk Chocolate Chips

Melt chocolate chips in the microwave while stopping every 30 seconds to stir. Once the chocolate is melted, set aside to cool slightly. Whip the heavy cream in a stand mixer using the whisk attachment. Whip until it thickens and peaks appear. Add the powdered sugar and melted chocolate immediately. Whip for another 30 seconds or until the mousse is thick and fully blended. Can be refrigerated and served later.