grilled cake and pineapple, with toasted coconut
This dessert is one of those fun, unexpected treats that feels a little fancy but is actually so simple to pull together. The magic really happens on the grill.
Ingredients
- 4 oz cream cheese room temperature
- 3 oz marshmallow fluff
- 1 whole Angel Food Cake or pound cake
- 1 fresh pineapple cut into spears
- 1 cup toasted coconut
- 1/2 teaspoon vanilla extract, lemon extract, coconut extract (all great options)
- 10-12 Maraschino Cherries drain and blot with a paper towel
Instructions
- Mix room temperature cream cheese with marshmallow fluff until smooth and creamy. Place this into piping bag.
- Toast coconut in pan on medium-low heat until golden.
- Slice Angel Food Cake into 1 1/2 inch-2 inch slices.
- Preheat grill to 350 degrees.
- Place pineapple on grill for 10 minutes turning so all sides get heated evenly.
- Place Angel Food Pieces on Grill the last 4 minutes while you are grilling the pineapple, turning each minute to toast each side. They will then all be done about the same time.
- Place the cake on the serving plate with a drizzle of the sauce then add the pineapple and another drizzle of sauce, top with toasted coconut and a cherry.