Preparation time: 30 mins plus 6 hours freezing
Cooking time: 10 mins
Cooking oil spray, to grease
½ cup caster sugar
1/3 cup coconut chips, toasted
1 x 20cm-dia plain chocolate cake, uniced
2 Tbsp Chambord (black raspberry liqueur)
3L vanilla ice-cream
1/2 cup pitted fresh or frozen cherries, thawed, halved
1 cup cherry jam, plus extra ¼ cup
1/2 cup chocolate fudge sauce, beaten until smooth, plus extra ¼ cup
300ml thickened cream, whipped to soft peaks
Fresh cherries, to decorate
Step 1 Grease a 20cm round springform tin with cooking oil. Line base and sides with baking paper, extending paper 5cm above sides.
Step 2 Line an oven tray with baking paper. Put sugar and 60ml water in a small saucepan. Stir until sugar is wet then cook over a medium heat, stirring occasionally, until sugar has dissolved. Increase heat to high and bring to the boil. Cook for a further 5 minutes or until light golden. Pour onto prepared tray and spread to make a rough rectangle about 28 x 20cm. Sprinkle with coconut and set aside for 15 minutes to set.
Step 3 Break ½ of the candied coconut into shards and set aside in an airtight container. Put remaining in a large zip-lock bag and crush with a rolling pin until crumbs form. Set aside.
Step 4 Divide ice-cream evenly between 2 large bowls. Set aside for 10 minutes to soften.
Step 5 Meanwhile, cut a 1.5cm-thick disc from cake and put in bottom of prepared tin. (Reserve remaining for another use.) Drizzle disc with Chambord.
Step 6 Put halved cherries and ½ cup of the jam in 1 ice-cream bowl and beat until combined.
Step 7 Spoon 1/3 of the plain ice-cream into prepared tin and roughly spread. Spread over ¹⁄³ of the remaining jam, 1/3 of the cherry ice-cream mixture, ½ of the chocolate sauce and 1 Tbsp of the crushed candied coconut.
Step 8 Repeat Step 7 then finish layering remaining plain ice-cream, jam and cherry ice-cream. Smooth surface, cover with plastic wrap and freeze for 6 hours or overnight.
Step 9 Combine extra jam and 1 Tbsp water in a small bowl. Combine extra chocolate sauce and 1 Tbsp water in another bowl.
Step 10 Remove plastic wrap and unmould cake onto a chilled serving plate or cake stand. To serve, top with cream, drizzle with sauces and decorate with fresh cherries and reserved candied coconut shards.