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Coconut Ribbon Loaf

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  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)

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


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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3699 Calories from Fat 2120

% Daily Value*

Total Fat 234 g359.4%

Saturated Fat 163.2 g816%

Trans Fat 0 g

Cholesterol 755 mg251.7%

Sodium 808.1 mg33.7%

Total Carbohydrates 337 g112.5%

Dietary Fiber 13.9 g55.5%

Sugars 244.8 g

Protein 36 g72.8%

Vitamin A 39.5% Vitamin C 2.1%

Calcium 87.9% Iron 15.7%

*Based on a 2000 Calorie diet


Coconut Ribbon Loaf Recipe