How to Make a Springtime Cake


My mom would make this cake for Easter.  Since the weather is fairly warm in Southern California, the cool sherbet ice cream was a welcomed treat.  This Springtime cake is light and refreshing.  Great for a warm Spring or Summer day.


Springtime Cake

Makes 8 servings



2 envelopes Dream Whip®

1 cup shredded coconut

Green food coloring

1 angel food cake (store bought in plastic container)

1 container of lime, slightly softened

1 container of raspberry sherbet, slightly softened

Pastel colored jelly beans



Prepare Dream Whip® according to package directions and store in refrigerator for later.  In large plastic bag add shredded coconut and 5-6 drops of green food coloring, seal and shake until all coconut is green; set aside.  Slice angel food cake into 3 layers.  Place top layer of cake back in container.  Spread lime sherbet over 1st layer, 3/4 inch thick.  Place middle layer of cake over lime sherbet then repeat with raspberry sherbet.  Place last layer of cake onto sherbet and freeze for at least 2 hours.  Twenty minutes before serving remove cake from freezer and let thaw for 10 minutes.  Use knife to loosen the edges of cake from container and invert onto cake plate; frost with prepared Dream Whip®.   Sprinkle green coconut around bottom and decorate with jelly beans.  Serve immediately!



Springtime cake