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Line a deep 1 1/2-quart mixing bowl (about 8 inches in diameter) with aluminum foil, leaving an overhang around the edges. Pack strawberry ice cream in bottom of bowl; freeze until firm. Pack vanilla ice cream over strawberry ice cream; freeze until firm. Pack chocolate or pistachio ice cream over vanilla ice cream; freeze until firm. Cover with foil; freeze until very firm or overnight. Cream shortening in a medium mixing bowl; gradually add 2/3 cup sugar, beating well. Add eggs, one at time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in 1/2 teaspoon vanilla. Pour batter into a greased and floured 8-inch round cake pan. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove layer from pan, and let cool completely on a wire rack. Place cake on an ovenproof wooden board or serving dish. Remove bowl of ice cream from freezer. Set aside. Beat egg whites (at room temperature), 1/2 teaspoon vanilla, and cream of tartar until frothy; gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Invert ice cream onto cake layer; peel off aluminum foil. Spread meringue over entire surface, making sure edges are sealed. Sprinkle with coconut. Bake at 500° for 2 minutes or until meringue peaks are browned. Remove from oven. Cut into wedges, and serve immediately.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
Essential Korean cooking — foundations, banchan, kimchi, soups