The most amazing coconut cake

Discover the secrets lớn tender & juicy chops on the grill! This recipe demonstrates the perfect balance between spicy, sweet và smoky. Stuffing the chops not only flavors them while grilling, but it also keeps the meat from drying out. The bacon adds a smoky taste, & helps seal in those natural juices. The star of the show is the flavor packed Chipotle Honey Butter that is used for basting and for dipping. After you try this recipe, you will never want lớn cook your chops any other way!

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Chef"s Tips

Try grilling other fruit besides pineapple following the same method. Peaches và plums are other excellent choices! If you don’t have coconut cream on hand, consider using heavy whipping cream instead. If your family is allergic or does not care for nuts, địa chỉ crumbled premade cookies to địa chỉ cửa hàng some crunch!

Grilled Pound Cake

8 Tablespoons (1 stick) of Challenge Butter, melted 8 slices of premade pound cake 8 slices of fresh or canned pineapple

Coconut Cream and Garnish

4 ounces of Challenge Cream Cheese, softened 1 (13.5 ounce) can of coconut cream or full fat coconut milk, chilled in refrigerator ¾ cup of powdered sugar 1 teaspoon of vanilla ⅓ cup of diced macadamia nuts or toasted almonds Fresh mint for garnish (optional) Fresh strawberries or maraschino cherries for garnish (optional)

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Place slices of pineapple and cake onto grill. Grill for about 2-3 minutes on each side or until grill marks appear. Remove from grill. Brush slices of cake with any remaining butter.
khổng lồ create Coconut Cream Whip, place coconut cream in a stand mixture with whisk attachment. Whip cream until light & fluffy, about 2-3 minutes. If stand mixture is not available, a wire whisk can be used.

Recipe By

Anthony Serrano

Born & raised in Arizona, Chef Anthony grew up in a culinary-focused family. His parents opened their first restaurant when he was 2 years old và he’s loved cooking for as long as he can remember. In addition lớn learning from his dad, who also is a chef, Anthony studied at Le Cordon Bleu và earned a Bachelor’s degree in Culinary Management. He has won over 50 awards in several state cooking competitions & participated in the World Food Championship where he placed 2nd in his category in 2014. Currently he is the owner and executive Chef of El Palacio và Desert Rose Catering.