Tropical Sherbet Cake

Name: Tropical Sherbet Cake
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 12
Cuisine: Global
Ingredients: 1 10-inch angel food cake, store-bought or homemade; 3 Tbsps confectioners sugar; 473 milliliters heavy cream; 1 Tbsp lime juice; 1 Tbsp lime zest, optional; 1 pint peach sherbet; 1 pint raspberry sherbet; 1 pint pineapple sherbet; 473 milliliters sweetened flaked coconut

Tropical Sherbet Cake is a gluten free recipe with 12 servings. This recipe covers 6% of your daily requirements of vitamins and minerals. This dessert has 411 calories, 4g of protein, and 20g of fat per serving. If you have angel food cake, coconut, pineapple sherbet, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Wrap cake in plastic wrap and freeze for 30 minutes. Preheat oven to 325F.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Oven

Spread coconut in a single layer on a baking sheet and toast until lightly browned, 13 to 15 minutes, stirring occasionally.

Ingredients you will need

Coconut

Spread

Toast

Equipment you will use

Baking Sheet

Transfer to a bowl to cool.

Equipment you will use

Bowl

Let sherbet stand at room temperature for 15 minutes to soften. (Standing times may vary; sherbet should be soft enough to spread with a spatula or butter knife.) Using a serrated knife, slice cake horizontally into 4 equal layers.

Ingredients you will need

Sherbet

Butter

Spread

Equipment you will use

Serrated Knife

Butter Knife

Spatula

Place bottom cake layer on a serving plate. Using a small offset spatula, spread peach sherbet in an even layer over cake. Top with second cake layer, pressing down lightly, and spread evenly with raspberry sherbet. Top with third cake layer, pressing lightly, and spread evenly with pineapple sherbet. Top with remaining cake layer. Wrap cake in plastic wrap and freeze for at least 4 hours.

Ingredients you will need

Pineapple

Raspberries

Sherbet

Spread

Peach

Wrap

Equipment you will use

Offset Spatula

Plastic Wrap

Using an electric mixer at high speed, beat cream until foamy; gradually add confectioners' sugar, lime juice and zest, if desired, beating until stiff peaks form.

Ingredients you will need

Powdered Sugar

Lime Juice

Cream

Equipment you will use

Hand Mixer

Spread whipped cream mixture on top and sides of cake. Gently press coconut onto sides of cake; sprinkle top evenly with coconut. Freeze for 1 hour.

Ingredients you will need

Whipped Cream

Coconut

Spread

Equipment

Ingredients

Servings:

10-inch angel food cake, store-bought or homemade 3Tbsps

confectioners' sugar 473milliliters

heavy cream 1Tbsp

lime juice 1Tbsp

lime zest, optional 1pint

peach sherbet 1pint

raspberry sherbet 1pint

pineapple sherbet 473milliliters

sweetened flaked coconut

Recommended wine: Cream Sherry, Moscato Dasti, Port

Frozen Dessert works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.