Coconut-Funfetti Ice Cream Cake
Funfetti cake mix was invented in the 1980s by Pillsbury and quickly became a popular choice for birthdays and celebrations.
This is vegetarian recipe. Dish can be prepared in 295 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Coconut-Funfetti Ice Cream Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a large bowl, combine the cake mix, coconut milk, vegetable oil, and eggs. Mix until well combined.
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Stir in the funfetti sprinkles.
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Divide the batter evenly between the prepared cake pans.
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Bake for 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Remove the cakes from the oven and let them cool completely.
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Once the cakes are cooled, remove the vanilla ice cream from the freezer and let it soften for about 10 minutes.
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Place one cake layer on a serving plate. Spread half of the softened ice cream evenly over the cake layer.
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Place the second cake layer on top of the ice cream. Spread the remaining ice cream over the top.
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Sprinkle the shredded coconut over the ice cream.
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Freeze the cake for at least 4 hours, or until firm.
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Before serving, top the cake with whipped cream and maraschino cherries.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 55g19%
- Sugars 40g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
