Coconut Ribbon Loaf
|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)|
|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.