Coconut Banana Shortcake
|Nut sponge cake||1|
|Rum syrup||1⁄2 Cup (8 tbs)|
|Bananas||3 , sliced|
|Maraschino cherries||1 Cup (16 tbs)|
|Apricot glaze||2⁄3 Cup (10.67 tbs)|
|Grated coconut||1 Cup (16 tbs), toasted|
Prepare shortcake following basic recipe but replacing vanilla spongecake with nut spongecake, Grand Marnier flavored syrup with rum syrup, strawberries with bananas and cherries, and strawberry glaze with apricot glaze.
Arrange 2 sliced bananas and half the cherries on custard.
Garnish top of cake with remaining fruit.
Cover with apricot glaze.
Sprinkle shortcake with coconut.