With only 7 ingredients, this fun and fruity frozen cake will be your new favorite summer dessert.
- 1/2 x 1-liter tub coconut-flavored frozen dessert
- 4 large ripe yellow peaches, peeled, chopped, plus 2 extra, cut into wedges, to serve
- 450g Madeira cake
- 1/2 x 1-liter tub summer berries sorbet
- 1/4 cup caster sugar
- Toasted coconut chips, to serve
- Fresh baby basil leaves, to serve
- Select all ingredients
Line AN 11cm x 21cm (top measurement) loaf pan with baking paper, extending the paper 2cm higher than edges of the pan.
Place two cups coconut afters into a bowl. put aside for two minutes to melt (do not melt). Spoon into ready pan. Level surface. Freeze for two hours or till firm.
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Place remaining coconut afters into a bowl. put aside for two minutes to melt (do not melt). Place three-quarters of the sliced peach into a kitchen appliance. method till swish. Add softened coconut sweet. method till combined. Pour peach mixture into pan over coconut layer. Level surface. Freeze for three hours or till firm.
Cut Madeira sponge horizontally into 2cm-thick slices. Spoon frappe over peach layer in pan. Level surface. prepare cake slices, trimming to suit, on frappe to hide and kinda base. Discard trimmings. Freeze for four hours or till firm.
Meanwhile, place remaining sliced peach, sugar and 1/4 cup water during a medium cooking pan over medium heat. Stir till sugar dissolves. arouse the boil. Boil for three to four minutes or till sweetener thickens. Strain through a fine sieve. Discard solids. put aside sweetener to cool down fully.
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Stand cake at temperature for five minutes. flip onto a serving plate. take away and discard baking paper. beautify with peach wedges, coconut chips, and basil leaves. Drizzle with sweetener. Serve instantly.