Tropical Sherbet Cake

Prep: 20 min., Stand: 15 min., Bake: 15 min., Freeze: 5 hr.
Makes 10 servings
note: If you don’t have a cake stand, use an inverted dinner plate to cut and frost the cake.


What You Need

1 (10-inch) angel food cake
2 cups sweetened flaked coconut
1 pint peach sherbet
1 pint raspberry sherbet
1 pint pineapple sherbet
2 cups whipping cream
3 Tbsp. powdered sugar
1 Tbsp. lime juice
1 Tbsp. lime zest (optional)

What to Do

  1. Wrap cake in plastic wrap, and freeze 30 minutes. (Freezing makes it easier to cut into layers.)
  2. Meanwhile, preheat oven to 325°. Bake coconut in a single layer in a shallow pan 13 to 15 minutes or until coconut is lightly browned, stirring occasionally.
  3. Let sherbet stand at room temperature 15 minutes to soften. (Time will vary based on the temperature of your kitchen. You want the sherbet soft enough to spread with an frosting spatula or butter knife.)
  4. Slice cake horizontally into 4 equal layers using a serrated knife. Place bottom cake layer on a serving plate; spread top of layer with peach sherbet. (Each sherbet layer should be approximately as thick as each cake layer.) Top with second cake layer; layer with raspberry sherbet; top with third cake layer; layer with pineapple sherbet; top with remaining cake layer. Wrap cake in plastic wrap, and freeze at least 4 hours.
  5. Beat whipping cream at high speed with an electric mixer until cream is foamy; gradually add powdered sugar, lime juice, and, if desired, lime zest, beating until stiff peaks form.
  6. Spread whipped cream mixture on top and sides of cake. Gently press coconut onto sides of cake; sprinkle top evenly with coconut. Freeze cake 1 hour.

Recipe from Scott Jones
© Copyright 2011 Jones Is Hungry LLC All Rights Reserved



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