FOOD
Strawberry, Key Lime & Coconut Cake
A Key Lime, Strawberry and coconut Ice Cream Cake with lime slices and strawberries on top.
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
Crust
- 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.
- 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.
Strawberry Ice Cream
- Begin by adding the strawberries into a small food processor. Process until they’re completely pulverized.
- 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.
- 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.
- 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.
Key Lime Filling
- 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.
- 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.
- 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.
Coconut Ice Cream
- 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.
- 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.
Whipped Cream
- 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.
Decorations
- Place the strawberries and lime slices on top before serving.