Recipes from the Fish Trap

Many of our guests ask for our recipes so they can recreate the Fish Trap experience at home.
 

COCONUT CAKE WITH CARAMEL-RUM SAUCE
10 SERVINGS 

CAKE
Vegetable oil spray 
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
1/2 teaspoon almond extract
2 large eggs
1 cup all purpose flour 
1 teaspoon baking soda 
3/4 cup sour cream
3/4 cup plus 2 tablespoons sweetened shredded coconut
1/4 cup cream of coconut (such as Coco Lopez)* 
(Available in the liquor department of most supermarkets)

SAUCE
1/2 cup sugar
2 tablespoons water 
1 tablespoon dark rum 
2 tablespoons unsalted butter
1/2 cup whipping cream

FOR CAKE: 
Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4 inch-high sides with vegetable oil spray. Using electric mixer, beat 1 cup sugar, I/2 cup butter, and vanilla and almond extracts in large bowl until fluffy. Beat in eggs one at a time. Sift 1 cup flour and 1 teaspoon baking soda into medium bowl. Add to butter mixture and beat just until combined. Beat in sour cream, 3/4 cup coconut and cream of coconut. 
Pour cake batter into prepared pan. Sprinkle with remaining 2 tablespoons coconut. Bake until cake is golden brown and tester inserted into center of cake comes out clean, about 55 minutes. Transfer pan to rack and cool completely. Using small knife, cut around sides of pan. Release pan sides.

FOR SAUCE:
Combine sugar and 2 tablespoons water in heavy small sauce pan. Stir over low heat until sugar dissolves. Increase heat to high. Boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Carefully add 1 tablespoon rum (mixture will bubble vigorously). Return pan to heat and bring to boil. Whisk in 2 tablespoons butter. Add l/2 cup whipping cream and boil until sauce is reduced to 3/4 cup, about 3 minutes. Remove from heat (Cake and sauce can be prepared 1 day ahead. Wrap cake tightly and store at room temperature. Refrigerate sauce. Rewarm sauce over low heat before using.)
Cut cake into wedges. Serve with warm carmel-rum sauce.

FISH TRAP CONCH FRITTERS 
with a Chunky Mango Lime Sauce

Makes enough for 6 appetizer portions 

1lb. conch meat, chopped ½ inch 
1 green pepper, medium dice 
1 red pepper, medium dice 
1 carrot, grated 
1 yellow onion, medium dice 
¼ tsp. ground cayenne 
¼ tsp. granulated garlic 
1/8 tsp. ground black pepper 
1/8 tsp. ground white pepper 
1/8 tsp. celery salt 
2 whole eggs 
¾ to 1 cup all-purpose flour 
frying oil, as needed 

Combine the conch, peppers, carrot, onion, cayenne, garlic, black and white peppers, and celery salt. Add the eggs and blend. Add the flour gradually, adding just enough to make a firm batter. Heat frying oil to 350° F. and drop the batter from a soup spoon into the oil. Fry for 5 - 6 minutes, or until deep brown and cooked through. 
 

CHUNKY MANGO LIME SAUCE
Makes about 1 1/2 to 2 cups

1 ripe mango, finely diced
4 garlic cloves, minced
Juice of 1 lime
1 tsp. black pepper
1/2 tsp. salt (or to taste)

Combine all ingredients and mix evenly. Refrigerate for one hour before serving.