Source: Navajo Grill - Fredericksburg, Texas

Cakes
1/4 pound (1 stick) butter, softened
1 cup granulated sugar
3 eggs
1/4 cup milk
1 cup shredded coconut
1/2 cup pecan pieces
2 cups crushed vanilla wafer (crush, then measure)

Preheat convection oven to 325 degrees F or standard oven to 350 degrees F.

Cream butter and sugar together. Add eggs, milk, coconut, pecans and vanilla wafers and mix well. Spray a standard 12-cup muffin pan with nonstick vegetable spray and fill with batter, dividing batter evenly. Bake in preheated oven for 18 to 20 minutes, or until done. The center of the cakes should be soft (but cooked through) and the tops golden brown. Allow cakes to cool to room temperature, then refrigerate before frosting.

Frosting
6 ounces cream cheese, softened
1/2 stick (2 ounces) butter, softened
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup pecan pieces

Beat cream cheese and butter together until fluffy. Add sugar and vanilla extract and beat well. Stir in coconut and pecans. Frost chilled muffins.

Peach Sauce
1 (6-inch) sprig fresh rosemary
1/2 cup white port (a fortified wine
     made with white grapes)
2 cups fresh peaches with juice (or 4 cups frozen)
1/8 teaspoon cinnamon
2 tablespoons honey, divided
2 tablespoons peach preserves
1 tablespoon plus 1 teaspoon Zatarain's Creole mustard
1 tablespoon cream

Simmer rosemary in the port for 1 minute; remove the rosemary and discard. Add peaches, cinnamon, 1 tablespoon of the honey and the peach preserves. Cook until peaches are soft, then add Creole mustard and cream. Place in food processor and lightly pulse, retaining some texture. Adjust sweetness with additional honey, to taste.

Garnish
Fresh raspberries
Rosemary sprigs

To serve, place sauce in center of a 10-inch plate Place a frosted cake in the center. Garnish with fresh raspberry on top and a rosemary sprig.

Makes 12 servings.