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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is a most beautiful dessert because it is so colourful. It is bright pink, orange and green rolled into a cake covered with coconut and sugar! Simply beautiful! Ingredients:
15 oz. box of angel food cake mix |
11/4 cups lemonade |
1 1/2 tsp. grated lemon zest |
1 cup flaked coconut, toasted |
1/4 cup granulated sugar |
2 cups raspberry sherbet, softened |
2 cups lime sherbet, softened |
2 cups orange sherbet, softened |
Directions:
1. Line bottom of ungreased 11 x 17 “ baking sheet with sides with waxed paper. Prepare cake mix according to package directions, using lemonade instead of water.
2. Fold in lemon zest. Spread evenly in prepared pan. Bake in 400 F oven for about 15 minutes until golden and wooden pick inserted in centre comes out clean. Let stand in pan on wire rack for 5 minutes. Run knife around inside edges of pan to loosen cake. Spread large tea towel on work surface. Cover with sheet of waxed paper.
3. Sprinkle coconut and sugar on waxed paper. Invert cake onto coconut mixture. Carefully peel off and discard waxed paper from bottom of cake. Roll up from short end, with towel and waxed paper. Let stand until cool. Unroll cake.
4. Spoon and spread alternating colours of sherbet in 6 crosswise rows on cake, to within 1 “ of each edge. Pack down gently. Smooth sherbet together to fill in any spaces. Roll up gently from short end, using waxed paper as a guide. Place roll, seam-side down, on serving plate. Wrap with plastic wrap. Freeze for at least 8 hours or overnight. Trim ends. Cuts into 10 slices.
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