Coconut Ribbon Loaf Recipe
Ingredients
| 1 10x4x2 inch loaf angel cake | ||
| 1 pint pink peppermint stick ice cream | ||
| 1 pint lime sherbet or pistachio ice cream | ||
| Whipping cream | 1 1/2 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Vanilla | 1/2 Teaspoon | |
| Flaked coconut | 1 3 Ounce, toasted | |
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.
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.
Chef
