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FOOD FUN: Coconut Cake & A Palm Tree Cookie

Bathing suit optional. Photo courtesy Fishtail | NYC.


This inspiration comes from one of our favorite seafood restaurants, David Burke’s Fishtail in New York City.

If you’re missing the warmth of summer, evoke the tropics with this creative dessert: an individual coconut cake garnished with “drunken” mango salsa (add rum to a sweet mango salsa) and a scoop of mango sorbet.

Cookie crumbs, which are used on the side of the cake, are also used for “sand” around the palm tree cookie, which is pressed to the side of the cake.

The “palm tree” is a cookie decorated with green sanding sugar). The palm trees are also a fun decorating idea for a full-size coconut cake.


  • 5 inch palm tree cookie cutter
  • 4-inch cookie cutter
  • 2-7/8-inch cookie cutter


  • 1 cup ripe mango, finely diced (approximately two mangoes)
  • 1/4 cup crushed pineapple
  • 1/4 cup chopped strawberries or raspberries
  • Juice and zest from 1 lime
  • 1 tablespoons honey
  • 1 teaspoon rum

    1. TOSS fruit with lime and honey in a bowl.

    2. REFRIGERATE until ready to use.


    Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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