Tiki For Two Recipes

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TIKI COCKTAIL CAKE



Tiki Cocktail Cake image

Provided by Food Network Kitchen

Yield 8-10 servings

Number Of Ingredients 9

Cooking spray
1 18.25-ounce box chocolate cake mix
4 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 16-ounce tub milk chocolate frosting
3/4 cup vanilla frosting
1 1/2 cups sweetened shredded coconut, toasted
Dried fruit, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Spray one 6-inch cake pan and two 1-quart ovenproof bowls with cooking spray. Beat the cake mix, eggs, buttermilk and vegetable oil with a mixer.
  • Divide the batter evenly among the pan and bowls; bake until a toothpick comes out clean, about 25 minutes for the pan and 35 minutes for the bowls. Cool; unmold.
  • Trim all 3 cakes to make them level. Hollow out the smaller end of one of the bowl cakes, carving about 1 inch deep. (Leave a thick rim around the edge.)
  • Put the uncut bowl cake, wider side up, on a cake board or plate. Spread with a layer of chocolate frosting, then position the round cake on top.
  • Spread the round cake with frosting, then put the other bowl cake on top, carved part up. Freeze the cake about 1 hour (this will make it easier to frost).
  • Frost the outer rim and inside of the hole with vanilla frosting (an offset spatula works best). Put the remaining vanilla frosting in a resealable plastic bag.
  • Spread the remaining chocolate frosting over the outside of the cake. Press handfuls of
  • toasted coconut into the frosting, covering the cake completely.
  • Microwave the bag of vanilla frosting for 5 seconds (the bag will not melt). Snip off a corner and squeeze the frosting into the top of the cake so it looks like liquid.
  • Thread dried fruit onto a wooden skewer and insert it into the cake. Add a cocktail umbrella and straw.

TIKI FOR TWO



Tiki for Two image

A Scorpion Bowl with less sting and double the fun -- this bowl is meant for two! (Save the boozy fruit for last.)

Provided by Martha Stewart

Categories     Cocktail Recipes

Number Of Ingredients 7

1/3 cup chilled fresh orange juice
2 tablespoons fresh lemon juice
1 ounce dark rum
1 ounce gin
1/4 cup sliced hulled strawberries
3/4 cup chopped, peeled, and pitted peaches
9 small fresh mint leaves

Steps:

  • In a small pitcher, stir together orange juice, lemon juice, dark rum, and gin. Pour into a 24-ounce glass. Stir in strawberries, peaches, and mint leaves. Serve with 2 straws.

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