Posts
Ingredients
2 ounces white chocolate baking squares, melted
1/2 cup dried mango pieces
1/2 cup toasted coconut shards *
1/4 cup candied ginger
1 to 2 tablespoons dried cranberries
1 2-layer bakery or homemade frosted cake
2 ounces white chocolate baking squares, melted
1/2 cup dried mango pieces
1/2 cup toasted coconut shards *
1/4 cup candied ginger
1 to 2 tablespoons dried cranberries
1 2-layer bakery or homemade frosted cake
Directions
Melt white chocolate according to package instructions. Carefully dip one edge of dried mango pieces into melted white chocolate. Set aside to dry on waxed paper.
Meanwhile, in a small bowl combine toasted coconut, candied ginger, and dried cranberries. Spoon coconut mixture evenly over top of frosted cake. Sprinkle with white-chocolate-dipped mango pieces. Makes 12 servings.
Toasted Coconut Shards: Using a vegetable peeler, cut a 2-ounce piece of fresh coconut that is 3 inches long, into thin shards. Place in a single layer on a baking sheet and bake in a 350 degree F oven for 5 to 10 minutes or until lightly toasted.
Melt white chocolate according to package instructions. Carefully dip one edge of dried mango pieces into melted white chocolate. Set aside to dry on waxed paper.
Meanwhile, in a small bowl combine toasted coconut, candied ginger, and dried cranberries. Spoon coconut mixture evenly over top of frosted cake. Sprinkle with white-chocolate-dipped mango pieces. Makes 12 servings.
Toasted Coconut Shards: Using a vegetable peeler, cut a 2-ounce piece of fresh coconut that is 3 inches long, into thin shards. Place in a single layer on a baking sheet and bake in a 350 degree F oven for 5 to 10 minutes or until lightly toasted.
(Collect From Shine)
0 comments:
Post a Comment