Prep Time: 15 minutes
Heat: direct high heat (450°F-500°F) and medium low (325°F)
Grilling Time: 6-8 minutes
12 ounces semisweet chocolate, finely chopped (1½ cups )
1 tablespoon amaretto liqueur
One 12-ounce store-bought pound cake
One 14-ounce can sweetened condensed milk
1 tablespoon almond extract
3 cups unsweetened flaked coconut
1 Afire mini sugar maple plank
First. To make the chocolate amaretto sauce, in a small heavy-bottomed saucepan over medium heat bring cream just to a boil. Remove from heat and add chopped chocolate. Stir until smooth and chocolate has completely melted; add amaretto. Sauce can be prepared ahead of time, stored in an airtight container, and reheated over low heat just before serving.
Second. Cut cake into 6 slices, 2 inches thick, and put in a large glass baking dish. With a fork, poke holes all over the slices so they can become as saturated as possible with the condensed milk mixture. In a small bowl, combine condensed milk and almond extract and pour over cake slices. Allow slices to sit for about 15 minutes. Put coconut in a shallow dish and coat both sides of each cake slice with coconut.
Third. In a small bowl, combine condensed milk and almond extract and pour over cake slices. Allow slices to sit for about 15 minutes. Put coconut in a shallow dish and coat both sides of each cake slice with coconut.
Fourth. Place cake slices on plank. Close lid and grill for 4 minutes. Carefully turn cake slices over, close lid, and grill another 2 to 3 minutes. Coconut should be very brown and nicely crisp.
Last. To serve, spoon warm chocolate sauce onto a plate, cut one slice of cake in half on the diagonal and place halves decoratively on the sauce. Drizzle more sauce over the cake. Repeat for each slice and serve immediately.
Grilling Tips: To prevent your food from sticking to the plank, brush a little olive oil on to the plank. Spray some water on the plank, if burning.