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Coconut Ribbon Loaf

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Ingredients
  Angel food cake 1 (10 X 4 X 2 Inch Loaf)
  Pink peppermint stick ice cream 1 Pint
  Lime sherbet/Pistachio ice cream 1 Pint
  Whipping cream 1 1⁄2 Cup (24 tbs)
  Sugar 1 Teaspoon
  Vanilla 1⁄2 Teaspoon
  Flaked coconut 3 Ounce, toasted (1 Can)
Directions

Rub brown crumbs off cake.
Cut cake lengthwise in three layers.
Stir ice cream and sherbet to soften.
Spread bottom layer with peppermint stick ice cream.
Add the second cake layer; spread with lime sherbet.
Add last cake layer.
Place in freezer till ice cream is firm.
To serve: Whip cream; stir in sugar and vanilla.
Spread over top and sides of loaf.
Sprinkle with coconut.

Recipe Summary

Cuisine: 
American
Method: 
Chilling

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