This month we offer our Jamaican Queen as the Cake of the Month.
A dark chocolate cake with a dark chocolate ganache. What sets it apart is our own home made coconut caramel, made by simmering over a hot flame for 1 hour to make it thicken. Our coconut caramel is then added with toasted Hawaiian coconut flakes and chopped pecan nuts. The end experience is a moist fudge-like chocolate cake with a creamy nutty centre.
Tip: This cake is excellent when heated for 10 seconds.