Navajo Grill Peach Bougainvillea Navajo Spice Cakes

Cakes Ingredients:

  • 1/4 lbs (1 stick) butter, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1/4 cup milk
  • 1 cup shredded coconut
  • 1/2 cup pecan pieces
  • 2 cups crushed vanilla wafer (crush, then measure)


Preheat convection oven to 325° F or standard oven to 350° F.

Cream butter and sugar together. Add eggs, milk, coconut, pecans and vanilla wafers and mix well. Spray a standard 12-cup muffin pan with nonstick vegetable spray and fill with batter, dividing batter evenly. Bake in preheated oven for 18 to 20 minutes, or until done. The center of the cakes should be soft (but cooked through) and the tops golden brown. Allow cakes to cool to room temperature, then refrigerate before frosting.

Frosting Ingredients:

  • 6 oz cream cheese, softened
  • 1/2 stick (2 ounces) butter, softened
  • 1/4 cup confectioners' sugar
  • 1 tsp vanilla extract
  • 1/2 cup shredded coconut
  • 1/2 cup pecan pieces


Beat cream cheese and butter together until fluffy. Add sugar and vanilla extract and beat well. Stir in coconut and pecans. Frost chilled muffins.

Peach Sauce Ingredients:

  • 1 (6-inch) sprig fresh rosemary
  • 1/2 cup white port (a fortified wine made with white grapes)
  • 2 cups fresh peaches with juice (or 4 cups frozen)
  • 1/8 tsp cinnamon
  • 2 Tbsp honey, divided
  • 2 Tbsp peach preserves
  • 1 Tbsp plus 1 tsp Zatarain's Creole mustard
  • 1 Tbsp cream


Simmer rosemary in the port for 1 minute; remove the rosemary and discard. Add peaches, cinnamon, 1 Tbsp of the honey and the peach preserves. Cook until peaches are soft, then add Creole mustard and cream. Place in food processor and lightly pulse, retaining some texture. Adjust sweetness with additional honey, to taste.

Garnish Ingredients:

  • Fresh raspberries
  • Rosemary sprigs


To serve, place sauce in center of a 10-inch plate Place a frosted cake in the center. Garnish with fresh raspberry on top and a rosemary sprig.

Makes 12

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