Fantasy Island Cake Recipes

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SECRET CHOCOLATE FANTASY CAKE



Secret Chocolate Fantasy Cake image

This magnificent cake gets it's 'kick' from the liqueurs in both the cake and the icing. The longer it's around the more potent it gets, so I make it and freeze it and simply bring it to room temperature before dazzling my guests !

Provided by Mary R. Manello

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Irish Cream

Yield 24

Number Of Ingredients 12

1 (18.25 ounce) package devil's food cake mix
4 eggs
1 cup sour cream
½ cup coffee flavored liqueur
½ cup hazelnut liqueur
¾ cup vegetable oil
1 ½ cups semisweet chocolate chips
½ cup butter
4 cups confectioners' sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract
1 cup Irish cream liqueur

Steps:

  • In a large bowl, combine cake mix, eggs, sour cream, coffee liqueur, hazelnut liqueur and oil. Beat until very smooth. Stir in chocolate chips.
  • Pour batter into the greased and floured pans of you choice, and bake as directed on the cake box or until a knife inserted into the middle comes out clean. Wait until it's completely cool to frost.
  • For the frosting: Cream the butter. Add 1/2 of the powdered sugar, blend well. Add the cocoa and vanilla, and start pouring the Bailey's over the icing while your beaters beat in the rest of the sugar. Keep adding Bailey's until you have wonderfully creamy icing.
  • Frost the cake (I like to press chopped nuts into the fresh icing). It's best served after a day or two, but even better to make it up to 6 months ahead of your special event, freeze it, and simply bring to room temperature. What a kick !

Nutrition Facts : Calories 431 calories, Carbohydrate 52.6 g, Cholesterol 49.6 mg, Fat 20.1 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 8.1 g, Sodium 205.9 mg, Sugar 43.2 g

COCONUT BOMBE



Coconut Bombe image

Provided by Food Network

Categories     dessert

Time 3h

Yield 1 bombe

Number Of Ingredients 41

1) Coconut ice cream, recipe follows
2) Caramel mou, recipe follows
3) Parfait au Rhum, recipe follows
4) Nougatine, recipe follows
5) Banana sorbet, recipe follows
6) Macaron chocolat, recipe follows
7) Vernis, recipe follows
Pinch stabilizer
3/4 cup sugar
3 1/2 cups coconut puree
1 1/2 cups milk
4 egg yolks
3/4 cup sugar
1/4 cup glucose
2 1/4 cups heavy cream
1/2 vanilla bean
8 egg yolks
1/2 cup sugar
1/4 cup corn syrup
1/8 cup water
2 1/4 cups heavy cream
1/2 cup dark rum
1 cup glucose
3/4 cup sugar
1/4 cup butter
3/4 cup granulated almonds, toasted
2 cups sugar
Pinch stabilizer
4 1/2 cups water
1/8 cup glucose
4 1/2 cups banana puree
1/8 cup lemon juice
5 tablespoons confectioners' sugar
1/4 cup almond flour
1/8 cup cocoa powder
1-cup egg whites (7 egg whites)
1/8 cup sugar
3 tablespoons butter, melted
2 1/4 cups apricot glaze
2 3/4 cups glucose
1 1/4 cups simple syrup

Steps:

  • Assembly: Line 2 (6-inch) dome molds with 3/4-inch coconut ice cream. Freeze until firm. Add 7 ounces caramel mou or 3/4-inch. Return to freezer until firm. Add 10 ounces rum parfait or 1 1/2-inch. Return to freezer until firm. Add 3/4-cup of nougatine. Fill with banana sorbet and top with macaron. Return to freezer until firm. Unmold and spray with vernis.
  • Mix stabilizer and sugar together. Place all ingredients in a saucepan and cook until temperature reaches 180 degrees F. Strain and cool over an ice bath. Process immediately in an ice cream freezer. Store covered in freezer until needed.
  • In a saucepan caramelize sugar and glucose, add the heavy cream when the caramel turns a deep brown color. Stir to dissolve all the sugar, add the vanilla. Cool and store covered in the refrigerator until needed.
  • In a bowl of an electric mixer fitted with a whisk attachment, whip yolks on high speed until tripled in volume. At the same time, cook sugar, corn syrup, and water to 245 degrees F. Gradually pour the hot syrup into the egg yolks and continue to whip until the mixture is cool and fluffy. Whip the heavy cream to soft peaks. Gradually fold half of the rum into the whipped cream and half into the yolk mixture. Combine cream and yolk mixtures, use immediately.
  • Combine glucose, sugar and butter in a saucepan and caramelize. Add warm almonds. Pour onto 2 silpats. Roll out nougatine to 1/8-inch thickness. Cool completely, break into pieces. Store in air-tight container.
  • Combine sugar and stabilizer. Bring the water, sugar mixture, and glucose to a boil. Remove from heat, add banana puree and lemon juice. Stir, strain and cool over an ice bath. Process sorbet in an ice cream machine. Store covered in freezer.
  • Macaron chocolat: Combine confectioners' sugar, almond flour and cocoa powder, set aside. Whip egg whites to soft peaks, gradually add sugar and continue to whip into stiff peaks. Fold in the cocoa. Fold in butter. Pipe macarons onto parchment lined baking sheet, forming a 5-inch circular disc. Bake in a preheated 375-degree F oven for 15 minutes.
  • Combine ingredients in a saucepan and bring to a boil. Strain and use immediately for spraying.

FANTASY ISLAND CAKE



Fantasy Island Cake image

Taking a bite of this cake is like being whisked away to a tropical paradise.

Provided by sylvia bourque

Categories     Cakes

Time 1h

Number Of Ingredients 13

1 3/4 c all purpose flour
1 c sugar
1/2 c unpacked brown sugar
1 tsp baking powder
1 tsp baking soda
1 c crushed pineapple in juice
1/3 c mashed banana (ripe)
1 egg
2 egg whites
3/4 tsp vanilla
1/2 c mini chocolate chips
1/3 c chopped walnuts
1 Tbsp all purpose flour

Steps:

  • 1. Preheat oven to 350 Degrees.
  • 2. Combine flour, sugar, brown sugar, baking powder, and baking soda in a medium bowl. Mix well and set aside.
  • 3. In a large bowl blend together crushed pineapple (and juice), banana, egg whites, and vanilla using an electric mixer on low speed. Do not overbeat. Gradually add flour mixture and beat on medium high speed until all flour has been incorporated.
  • 4. In a small bowl, mix together chocolate chips, walnuts, and 1 tbsp flour. Fold into batter.
  • 5. Spray an 8x8" baking pan with non stick spray. Pour batter into pan. Bake for 40-45 minutes, until wooden pick inserted in middle comes out clean. Let cake cool completely in pan. Cut into 12 pieces and store at room temperature in an airtight container.

FANTASY ISLAND COCKTAIL



Fantasy Island Cocktail image

Make and share this Fantasy Island Cocktail recipe from Food.com.

Provided by ddav0962

Categories     Beverages

Time 3m

Yield 1 cocktail, 1 serving(s)

Number Of Ingredients 5

2 ounces coconut rum
1 ounce melon liqueur
2 ounces pineapple juice
pineapple chunk
maraschino cherry

Steps:

  • Combine rum, melon liqueur and pineapple juice in ice-filled shaker. Shake well, strain into martini glass. Granish with pineapple wedge and cherry.

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