Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Frozen passion fruit — pornstar martini, mousse, curd, tropical cocktails
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotating stand for smooth cake frosting and decorating
Rotary herb mill — mince herbs without a cutting board
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Frozen passion fruit — pornstar martini, mousse, curd, tropical cocktails
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotating stand for smooth cake frosting and decorating
Rotary herb mill — mince herbs without a cutting board
You're reading one of recipes available free. Full library with Gastronome.
Wrap cake in plastic wrap and freeze for 30 minutes. Preheat oven to 325°F. Spread coconut in a single layer on a baking sheet and toast until lightly browned, 13 to 15 minutes, stirring occasionally. Transfer to a bowl to cool. Let sherbet stand at room temperature for 15 minutes to soften. (Standing times may vary; sherbet should be soft enough to spread with a spatula or butter knife.) Using a serrated knife, slice cake horizontally into 4 equal layers. Place bottom cake layer on a serving plate. Using a small offset spatula, spread peach sherbet in an even layer over cake. Top with second cake layer, pressing down lightly, and spread evenly with raspberry sherbet. Top with third cake layer, pressing lightly, and spread evenly with pineapple sherbet. Top with remaining cake layer. Wrap cake in plastic wrap and freeze for at least 4 hours. Using an electric mixer at high speed, beat cream until foamy; gradually add confectioners' sugar, lime juice and zest, if desired, beating until stiff peaks form. Spread whipped cream mixture on top and sides of cake. Gently press coconut onto sides of cake; sprinkle top evenly with coconut. Freeze for 1 hour.