Recipe by Al-Khaliq Edwards, Executive Chef, Nancy G’s Photography by Kristen McMahan
Yield: 6 to 8 servings
1/4 pound unsalted butter 1 1/2 cups sugar 1/4 cup coconut milk 1/4 cup sour cream 1/4 teaspoon baking soda 1 3/4 cups flour 3 large eggs 1/2 teaspoon vanilla extract 1 teaspoon Jamaican rum neutral-flavored oil or nonstick cooking oil as needed Tropical Fruit Ambrosia (recipe included)
Preheat oven to 325 degrees. Cream together butter and sugar, then add coconut milk and sour cream. Next sift together baking soda and flour and add to the creamed mixture, alternating with eggs. Finally add vanilla and rum, stir and pour into greased and lightly floured mini cake pans or mold of choice. Bake for approximately 1 hour 25 minutes. Cool for at least 1 hour before grilling. Slice cake when cooled, treat grill preheated to medium heat with oil or non-stick spray and grill cake slices just enough to mark. Remove and top each serving with Tropical Fruit Ambrosia. Any residual juices may be drizzled onto cake as well.
Tropical Fruit Ambrosia 2 ripe kiwis 1 mango 4 strawberries 1 tablespoon sugar 1/4 cup Jamaican rum 1 lime, juiced 1 tablespoon fresh mint chiffonade
For the Tropical Fruit Ambrosia Cut all fruit into large dice and place in a mixing bowl. In a separate mixing bowl combine sugar, 4 tablespoons water and rum; toss fruit in mixture. Sprinkle mixture with lime juice and toss in mint chiffonade. Refrigerate for about 30 minutes to allow fruit to absorb flavors.
