Ah, nothing like the sweet taste of the tropics! Using my leftover coconut bunny cake I created a tiramisu featuring the tropical flavors of pineapple, mango, ginger, and macadamia nuts. My cake was a white cake but a leftover yellow cake would work just as well. Sliced almonds can be substituted for macadamia nuts.
Ingredients
- cream cheese: 1 pack (8 ounce pack)
- honey: 0.25 cup
- pineapple juice concentrate: 2 Tbsp (thawed)
- leftover bunny cake: 3 cups (cubed)
- mango nectar: 0.5 cup
- rum flavored extract: 0.5 tsp
- crystallized ginger: 0.25 cup (chopped)
- macadamia nuts: 0.25 cup (chopped)
- fresh mango, garnish: 0.5 cup (sliced)
Metric Conversion
Stages of cooking
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In a medium bowl, beat together the cream cheese, honey, and pineapple juice concentrate until light and fluffy; set aside. In a small bowl, combine the mango nectar and rum extract; set aside.
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Place half of the cake cubes in a 1 1/2 quart glass bowl. Drizzle half of the mango/rum mixture over the cake, then spread half of the cream cheese mixture over the cake. Sprinkle on half of the ginger and nuts. Repeat layers.
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Cover with plastic wrap and refrigerate for 2 hours or overnight. Garnish each serving with fresh mango slices and pineapple.
