If you’re like me, once the weather starts heating up, you crave tropical and fruity flavors. When all the sweet summer fruit begins popping up in farmer’s markets and local grocery stores, I just can’t wait to whip up something with them. Different ideas for popsicles, shortcakes, and even cocktails just pop in and out of my head. I love the idea of ice cream cakes and how they combine the best dessert duo ever, cake and ice cream, into one cool treat. But this Tropical Sherbet Cake? It takes ice cream cakes to a whole new level.
This cake is three layers of fruity flavor, and it’s covered in whipped cream and toasted coconut. What I absolutely love about this sherbet cake is the thin layers of angel food cake between the sherbet. The process of assembling this cake is easy when you use a store-bought angel food cake, but you can always make your own if you want to do that instead.
The recipe calls for raspberry, peach, and pineapple sherbet, but really you can use whichever flavors you want. You can also make your own homemade sherbet with fresh fruit. Sherbets typically only have a few ingredients, which include fruit, fruit juice, sweetener, and sometimes milk. Process your ingredients in a food processor or blender, pour it in an ice cream maker, and then just wait for it to freeze. If you don’t have an ice cream maker, take a look at the note in this Pineapple Sorbet recipe for freezing it in a metal bowl instead.