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This gorgeous gift comes filled with delicious intentions -- as well as magnificently rich chocolate and coconut custards. The luxe layers are wrapped in cocoa ladyfingers and finished, fittingly, with a red satin bow.

Source: Martha Stewart Living, December 2008
Servings

Ingredients

FOR THE COCONUT CUSTARD

FOR THE CHOCOLATE CUSTARD

FOR THE RUM SYRUP

FOR ASSEMBLY

Directions

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17
  • bronwyncatena
    10 MAR, 2009
    It suggests serving immediately because of the custards used in the recipe. You can make this cake ahead of time but be sure to store it in the refrigerator. Custards are safe to eat for a few days IF stored properly. I would suggest topping the cake with whipped cream just before serving to keep it from deflating.
    Reply
  • davidgadams
    5 DEC, 2008
    This recipe says to serve immediately. Is that only due to the whip cream topping? I would like to make this desert ahead of a dinner party and hold it for several hours. Does anyone think there would be any problem? Thanks, David
    Reply
  • locho
    28 NOV, 2008
    Made this for Thanksgiving dessert and it was a big hit! I thought all the components were simple to make and the end result is impressive. Definitely will make again.
    Reply

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