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 pudding basin 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 pudding basin. (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 pudding basin 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.
Click here for the cake version of this recipe.