1½ cups cake crumbs
1½ Tbl cocoa
3 Tbl coconut
½ cup icing sugar
1-½ Tbl rum according to taste
¼ cup chopped raisins or sultanas
¼ cup chopped nuts
10 lychees, peeled, halved and stone removed
extra icing sugar
5 dates, quartered
10 pecan nuts, halved lengthwise
1 cup coconut extra
Place butter, cake crumbs, coconut, cocoa, icing sugar, rum, raisins and nuts into a medium-sized bowl and combine thoroughly.
Blot excess moisture off lychees with paper towelling, and dust with icing sugar. Place a piece of date in the cavity of each lychee half.
Using a tablespoon of rum ball mixture, surround the lychee completely by carefully moulding the mixture.
Roll in coconut and refrigerate until firm. Serve with coffee. Makes 20.
DATE: September 1989
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