Tropical Sherbet and Angel Food Cake (Tropical- Year Three: Volume 4; August, 2012)

Prep time: 45 min
Cook time: 13- 15 min
Chill time: 5 hours, 30 min
Ready in: 6 hours, 28- 30 min
Serves: 12

Ingredients:
1 (10") angel food cake- store-bought or homemade
2 c. sweetened, flaked coconut
1 pint peach sherbet
1 pint raspberry sherbet
1 pint pineapple sherbet
2 c. heavy cream
3 T. confectioners' sugar
1 T. lime juice
1 T. lime zest (optional)

Directions:
- Wrap cake in plastic wrap and freeze for 30 min

- Preheat oven to 325

- Spread coconut in a single layer on a baking sheet and toast until lightly browned, stirring occasionally, about 13- 15 min

- Transfer to a bowl to cool

- Let sherbet stand at room temperature for 15 min 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

- Spread evenly with raspberry sherbet

- Top with third cake layer, pressing lightly

- 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 before serving

*For Club, Jen opted to only put coconut on half of the cake, so those who don't love coconut would still love her cake! :) She found her recipe here