Frozen Confetti Roll
From auntybea 16 years agoIngredients
- 15 oz. Box of angel food cake mix shopping list
- 11/4 cups lemonade shopping list
- 1 ½ tsp. Grated lemon zest shopping list
- 1 cup flaked coconut, toasted shopping list
- 1/4 cup granulated sugar shopping list
- 2 cups raspberry sherbet, softened shopping list
- 2 cups lime sherbet, softened shopping list
- 2 cups orange sherbet, softened shopping list
How to make it
- Line bottom of ungreased 11 x 17 “ baking sheet with sides with waxed paper. Prepare cake mix according to package directions, using lemonade instead of water.
- Fold in lemon zest. Spread evenly in prepared pan. Bake in 400 F oven for about 15 minutes until golden and wooden pick inserted in centre comes out clean. Let stand in pan on wire rack for 5 minutes. Run knife around inside edges of pan to loosen cake. Spread large tea towel on work surface. Cover with sheet of waxed paper.
- Sprinkle coconut and sugar on waxed paper. Invert cake onto coconut mixture. Carefully peel off and discard waxed paper from bottom of cake. Roll up from short end, with towel and waxed paper. Let stand until cool. Unroll cake.
- Spoon and spread alternating colours of sherbet in 6 crosswise rows on cake, to within 1 “ of each edge. Pack down gently. Smooth sherbet together to fill in any spaces. Roll up gently from short end, using waxed paper as a guide. Place roll, seam-side down, on serving plate. Wrap with plastic wrap. Freeze for at least 8 hours or overnight. Trim ends. Cuts into 10 slices.
People Who Like This Dish 3
- minitindel THE HEART OF THE WINE COUNTRY, CA
- baker1313 Guilford, CT
- clbacon Birmingham, AL
- auntybea Vernon, Canada
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Reviewed by 1 people-
wow i love all the flavors !!!!!! great
minitindel in THE HEART OF THE WINE COUNTRY loved it
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