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Coconut Ice Cream Cake

Cookies.Recipes's picture
  Angel food cake mix 14 1⁄2 Ounce (1 Package)
  Strawberry ice cream 2 Pint
  Heavy cream 1 Cup (16 tbs)
  Confectioners sugar 2 Tablespoon
  Vanilla 1 Teaspoon
  Red food coloring 1 Teaspoon (Few Drops)
  Flaked coconut 3⁄4 Cup (12 tbs)

1. Prepare and bake cake mix in a 10-inch angel cake tube pan, then cool, following label directions. Remove cake from pan; wash pan.
2. Slice cake crosswise into 3 even layers; return top layer to pan. (Set middle layer aside for another dessert or a snack time treat.)
3. Spoon ice cream in an even layer over cake in pan; top with remaining cake layer. Cover pan with aluminum foil; freeze 24 hours, or until very firm.
4. About 2 hours before serving, beat cream, 10X sugar and vanilla until stiff in small bowl of electric mixer at high speed; fold in a few drops red food coloring to tint delicate pink.
5. Unmold cake onto chilled serving plate. Frost with whipped cream; sprinkle top and side with coconut. Return to freezer until serving time.
6. Slice into wedges with a sharp long-blade knife. Wrap any remaining cake in aluminum foil and store in freezer, up to 3 months.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3830 Calories from Fat 1125

% Daily Value*

Total Fat 130 g199.9%

Saturated Fat 91.8 g458.8%

Trans Fat 0 g

Cholesterol 328.8 mg109.6%

Sodium 4026.1 mg167.8%

Total Carbohydrates 603 g201%

Dietary Fiber 31.7 g126.9%

Sugars 462.5 g

Protein 70 g140.8%

Vitamin A 70.6% Vitamin C 4%

Calcium 60.8% Iron 12.2%

*Based on a 2000 Calorie diet

Coconut Ice Cream Cake Recipe