Rub brown crumbs off one 10x4x2 inch loaf angel cake.
Cut cake lengthwise in three layers.
Stir 1 pint pink peppermint stick ice cream and 1 pint lime sherbet to soften.
Spread bottom layer with peppermint stick ice cream.
Add second cake layer; spread with lime sherbet.
Add last cake layer.
Place in freezing compartment or freezer till ice .cream is firm.
To serve, whip 1 1/2 cups heavy cream; stir in 1 teaspoon sugar and 1/2 teaspoon vanilla.
Spread over top and sides of loaf.
Sprinkle with one 3 1/2 ounce can flaked coconut toasted.