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food

Strawberry, Key Lime & Coconut Cake

A Key Lime, Strawberry and coconut Ice Cream Cake with lime slices and strawberries on top.

Ingredients

  • Crust
  • 2 1/2 cups graham crackers, crushed
  • 4 tbsp butter, melted
  • Strawberry Ice Cream
  • 1/2 cup strawberry puree
  • 2 1/2 tbsp water
  • 1/4 cup sugar
  • 1 tbsp corn starch
  • 2/3 cup cream cheese, room temperature
  • 1/4 cup sugar
  • 2 tbsp milk
  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 3 drops pink food colouring (optional)
  • Key lime filling
  • 1/2 cup key lime juice
  • 1/4 cup sugar
  • 1 tbsp corn starch
  • 2/3 cup cream cheese, room temperature
  • 1/4 cup sugar
  • 2 tbsp milk
  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 7 drops lime green food colouring (optional)
  • Coconut ice cream
  • 2/3 cup cream cheese, room temperature
  • 1/2 cup sugar
  • 2 tbsp milk
  • 2 tsp coconut extract
  • 1 1/4 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • Whipped Cream
  • 1 cup whipping cream
  • 2 tbsp sweetened condensed milk
  • 1 tsp vanilla extract
  • Decorations
  • Strawberries, for decorating
  • Limes, for decorating

Steps

  1. Crust
  2. Add the graham crackers to a food processor and blitz until you reach a fine crumb. Then add the melted butter and blitz to coat the crumb mixture.
  3. Pour into a 9-inch springform pan and use the back of a tablespoon to firmly press into the bottom of the pan. Set aside in the fridge to chill.
  4. Strawberry Ice Cream
  5. Begin by adding the strawberries into a small food processor. Process until they’re completely pulverised.
  6. Place into a microwave safe bowl along with the water, sugar and corn starch. Microwave for 1 minute at a time, mixing each time until thickened. Set aside to cool.
  7. Once cooled add cream, cream cheese, powdered sugar, pink food gel and milk to the bowl and use an electric hand mixer to whip until everything is smooth.
  8. Pour the mixture into the spring form pan. Gently tap the pan on your workbench to allow the mixture to flatten. Freeze for 3 hours.
  9. Key lime filling
  10. Place the key lime juice, water, sugar and corn starch to a microwave safe bowl. Microwave for 1 minute at a time, mixing each time until thickened. Set aside to cool.
  11. Once cooled add cream, cream cheese, powdered sugar, green food gel and milk to the bowl and use an electric hand mixer to whip until everything is smooth.
  12. Pour the mixture on top of the strawberry ice cream in the spring form pan. Gently tap the pan on your workbench to allow the mixture to flatten. Freeze for 3 hours.
  13. Coconut ice cream
  14. Add cream, coconut flavouring, cream cheese, powdered sugar and milk to a microwave safe bowl and use an electric hand mixer to whip until everything is smooth.
  15. Pour the mixture on top of the lime ice cream in the spring form pan. Gently tap the pan on your workbench to allow the mixture to flatten. Freeze for 3 hours.
  16. Whipped cream
  17. Place all the ingredients into a large mixing bowl and whip to stiff peaks. Place into a large piping bag fitted with an open star tip. Pipe on top of the ice cream cake.
  18. Place the strawberries and lime slices on top before serving.