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“A cool and refreshing summer cake!”
READY IN:
30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 1 purchased angel food cake (8 to 9" or one 15 oz.)
  • 3 cups fruit-flavored sherbet, very slightly softened
  • 14 cup frozen juice concentrate, defrosted
  • 1 cup whipping cream, whipped

Directions

  1. Slice cake in half horizontally.
  2. Hollow out insides, leaving two 1" thick shells.
  3. Spoon sherbet into bottom shell.
  4. Set top half, hollow side down, over bottom.
  5. Poke holes in top.
  6. Drizzle with concentrate.
  7. Frost with cream, if desired, sprinkle with coconut.
  8. Cover loosely with foil; freeze up to 1 week.
  9. Let stand for 10 minutes before serving.
  10. If desired, garnish with edible flowers.
  11. Slice to serve.

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