Mango Coconut Gelato Cake Recipe
Mango Coconut Gelato Cake is a frozen dessert with a tropical flare. It’s sure to become a favourite!
Bake off one Vanilla Genoise Sponge Cake. You’ll find the recipe in our file. This will be the structure of your Mango Coconut Gelato Cake.
To speed up the process, visit PGI to purchase a container of Mango Gelato and another of Coconut Gelato.
Just before your gelato cake is ready to come out of the freezer, whip up a batch of Real Whipped Cream. Use this to frost your Mango Coconut Gelato Cake.
Mango Coconut Gelato Cake
Ingredients
- 1 Vanilla Genoise Sponge Cake
- ¾ container of PGI Mango Gelato
- ¾ container of PGI Coconut Gelato
- 1 recipe Real Whipped Cream
Instructions
- Remove the gelato from the freezer and let stand for 15 minutes.
- Meanwhile, line a 9-inch round springform pan with plastic wrap and bring it up and over the sides of the pan.
- Cut the dome off the sponge cake to make it flat.
- Slice the cake horizontally into two halves.
- Place one-half of the genoise sponge cake on the bottom of the pan.
- Spread three-quarters of the PGI Mango Gelato over the cake layer.
- Smooth the top with a spoon or reverse spatula.
- Spread three-quarters of the PGI Coconut Gelato over the PGI Mango Gelato. Smooth.
- Place the other half of the sponge cake on top.
- Cover the pan, then freeze for at least 6 hours.
- Unmold the cake and remove the plastic.
- Cover the cake with Real Whipped Cream.
- If desired, pipe whipped cream decorations on top.
- Place the cake back in the freezer for 20 minutes before