Description
A refreshing and creamy coconut gelato cake layered with vibrant fruits, perfect for summer gatherings.
Ingredients
Scale
- 2 cups coconut gelato
- 1 cup fresh strawberries, sliced
- 1 cup fresh mango, diced
- 1 cup fresh kiwi, sliced
- 1 cup whipped cream
- 1/2 cup toasted coconut flakes
- 1/4 cup honey or agave syrup (optional)
Instructions
- Prepare a cake pan by lining it with parchment paper.
- Spread a layer of coconut gelato at the bottom of the pan and freeze for 30 minutes.
- Add a layer of sliced strawberries on top of the gelato.
- Spread another layer of coconut gelato over the strawberries and freeze for another 30 minutes.
- Add a layer of diced mango and then another layer of coconut gelato.
- Repeat the process with sliced kiwi and finish with a final layer of coconut gelato.
- Cover the cake with plastic wrap and freeze for at least 4 hours or overnight.
- Before serving, top with whipped cream and toasted coconut flakes.
- Slice and enjoy your tropical coconut gelato cake!
Notes
- For a vegan version, use coconut whipped cream.
- Feel free to substitute fruits based on seasonal availability.
- Let the cake sit at room temperature for a few minutes before slicing for easier serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Coconut Gelato Cake, Tropical Dessert, Fruit Layers, Summer Cake