Every year for my birthday I bake myself a cake. However, I'm spending the actual day on vacation in Spain, so that means the elaborate cake baking will happen when I return.
At the celebratory dinner in Cadiz, I'll offer my new Spanish friends an easy-to-make but delicious-to-eat sundae. Not just any sundae, one that keeps up with my Tex-Mex-inspired menu, a Mexican sundae with cinnamon chocolate sauce and dulce de leche ice cream.
Salty, crunchy peanuts and flaky sweetened coconut give texture to the frozen dessert. To look at the recipe I'll be using, read more. From Everyday Food Ingredients 3/4 cup sweetened flaked coconut Directions Serves 6.
Mexican Ice Cream Sundaes With Cinnamon-Chocolate Sauce
2/3 cup heavy cream
6 ounces bittersweet chocolate, broken into pieces
1 teaspoon ground cinnamon
1 1/2 pints dulce de leche ice cream
1/4 cup redskin or unsalted peanuts
From Everyday Food
3/4 cup sweetened flaked coconut