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.
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!