Recipe for cooking pound cake canapes with strawberry kiwi syrup

Starters and Snacks :: Chilled Hors d'oeuvres

Lb. Cake Canapes with Strawberry Kiwi Syrup

2 C. sliced strawberries
1 ripe kiwi, peeled and sliced, then qt.ered
1/2 C. sugar
5 oz. cream cheese (at room temperature)
8 slices lb. cake, thawed (cut into 1/2-in. thick slices)
1 egg
2 Tbsp. milk
1/4 tsp. coconut extract or flavoring
2 Tbsp. butter
Whipped topping
Strawberry slices

Mix together strawberries, kiwi and sugar in a bowl; toss and set aside.

Separate four slices of cake and spread each with 2 tsp. cream cheese. Place the remaining slices on top to make sandwiches.

Beat egg, milk and coconut extract or flavoring together. Transfer to a semi-flat dish into which the cake can be dipped. Melt 1 Tbsp. butter in a 10-in. skillet to coat the bottom of the pan. Dip both sides of two of the sandwiches in the egg batter, place in the pan and saut on one side until toasted. Turn sandwich over and cook until golden brown. Repeat this step for remaining sandwiches.

Place each sandwich on a plate, cut in half and open into a "V." Spoon strawberry-kiwi syrup over sandwiches and finish with a generous swirl of whipped topping in the middle of the "V," followed by a sliced strawberry.

Servings 4.