Posted: October 17 2013 in News

Our theme this week is COCONUT and CARROTS

CARROT CAKES: I had one of these for Thanksgiving, and I have to say it was amazing. Our carrot cake has four layers of cake made with cooked carrots (naturally), pineapple, pecans, raisins, coconut and a multitude of spices. It is like a meal in itself. Filled and finished with our cream cheese icing, toasted coconut flakes and little royal icing carrots.

COCONUT MACAROONS: These are made with sweetened and unsweetened coconut and condensed milk. They are sold both individually, dipped in dark chocolate and in packages drizzled with chocolate.

CARROT MUFFINS: Normally we make carrot muffins everyday, but this week it will be served several times a day. Grated carrots, pineapple, coconut, pecans, and raisins make up this moist, rich and substantial muffin.

CARROT LOAVES: Like a mini carrot cake but iced with a lemon icing.

COCONUT CREAM PIE: We start with our amazing custard and add toasted coconut, Malibu coconut rum and cream of coconut to it, fill pastry shells with it and top it with whipped cream and more toasted coconut.