| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Vegan | Desserts, Tofu, Fruits, Cakes, Mark’s | 4 | Servings |
INGREDIENTS
| 1/2 | Chocolate cake, see recipe | |
| 2 | tb | Malibu* |
| 2 | Oranges, peeled & diced | |
| 1/2 | c | Tofu |
| 3 | tb | Rum** |
| 1/4 | c | Sugar |
| 1/2 | ts | Lemon juice |
| 1/2 | c | Coconut, shredded |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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