Inspired by Delicious.com, I made this spectacular yet incredibly easy dessert cake to celebrate my brother’s birthday. It requires almost no effort but loads of patience for it takes hours for the ice cream layer to set until it is firm enough to be unmolded safely. I love the tropical combination of flavors which combines coconut flakes, fresh mango and toasted macadamia nuts in this special celebration cake to give it a vibrant summer touch. It does get a tad messy to serve, so be sure to get your cake out of the freezer only when you are ready to blow the birthday candles.

MANGO COCONUT MACADAMIA ICE CREAM CAKE

Ingredients:

1 cup (90g) desiccated coconut

270ml can coconut cream

1L vanilla frozen yoghurt or ice cream

1 cup (150g) macadamia nuts

90g scotch finger biscuits

60g unsalted butter, melted, cooled

3/8 cup (80g) caster sugar

1 large lime, juiced to give 50ml

2 mangoes, sliced into long thin strips

Coconut flakes, to serve

Method:

  • Grease and line the base and sides of one 18-cm spring form cake pan with baking paper.

  • Using a stand mixer, beat the desiccated coconut and coconut cream until well combined.

  • Add the frozen yogurt or ice cream and beat the mixture on low speed until well combined.

  • Immediately cover the pan with plastic wrap, freeze for at least 5 hours or overnight till set.

  • Preheat oven to 200C. Place macadamias on baking tray and roast for 8 minutes till golden.

  • Keep aside 1/4 cup (35g) nuts to garnish the cake, place remaining nuts in a food processor.

  • Add the biscuits and pulse them to fine crumbs. Add butter and whiz until well combined.

  • Spread crumb mixture over the top of the set ice cream cake and press it into an even layer.

  • Cover cakes with plastic wrap and freeze for at least 1 hour to set or until ready to assemble.

  • To make syrup, place sugar and 1/4 cup (60ml) water in small saucepan over medium heat.

  • Stir until the sugar dissolves. Bring it to a simmer and cook, without stirring, for 8 minutes.

  • Carefully add lime juice to the golden caramel and remove from heat. Allow caramel to cool.

  • Chill until ready to serve. To assemble, remove cake from pan and peel away baking paper.

  • Top the cake with macadamias, mango and coconut flakes and drizzle it with lime caramel.

Tropical Flavours on a Birthday Cake

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