Tropical Tiramisu

"Ah, nothing like the sweet taste of the tropics! Using my leftover
coconut cake I created a tiramisu featuring the tropical flavours of
pineapple, mango, ginger, and macadamia nuts. My cake was a white cake but
a leftover yellow cake would work just as well. Sliced almonds can be
substituted for macadamia nuts."

1 (8 ounce) package cream cheese
1/4 cup honey
2 tablespoons pineapple juice concentrate, thawed
3 cups leftover bunny cake, cubed
1/2 cup mango nectar
1/2 teaspoon rum flavoured extract
1/4 cup chopped crystallized ginger
1/4 cup chopped macadamia nuts
1/2 cup sliced fresh mango, garnish

In a medium bowl, beat together the cream cheese, honey, and pineapple
juice concentrate until light and fluffy; set aside. In a small bowl,
combine the mango nectar and rum extract; set aside. Place half of the
cake cubes in a 1 1/2 quart glass bowl. Drizzle half of the mango/rum
mixture over the cake, then spread half of the cream cheese mixture over
the cake. Sprinkle on half of the ginger and nuts. Repeat layers. Cover
with plastic wrap and refrigerate for 2 hours or overnight. Garnish each
serving with fresh mango slices and pineapple.

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