½ cup macadamias, coarsely chopped
⅓ cup shredded coconut
1L tub frozen mango sorbet
600ml tub thickened cream
395g can sweetened condensed milk
2 tsp vanilla bean paste
Whipped cream, sliced mango and Rafaello balls, to serve
Preheat oven to 160°C fan- forced (180°C conventional). Line an oven tray with baking paper. Combine chopped macadamias and coconut on prepared tray. Bake for 7-8 minutes, until lightly toasted. Cool on tray.
Grease a large 14.5 x 23 x 9cm deep loaf pan. Line base and sides with baking paper, extending paper 5cm above pan edges.
Put sorbet in a large bowl and stand at room temperature for 10 minutes to soften slightly (don't allow to fully melt). Stir until smooth. Pour into prepared pan. Smooth over top. Freeze for 30 minutes to firm.
Beat cream, condensed milk and vanilla with whisk attachment in large bowl of an electric mixer until thickened. Fold in cooled macadamia and coconut mixture. Pour over sorbet in pan. Smooth top. Cover with plastic wrap and freeze overnight.
Invert cake onto serving plate (you may need to hold a warm cloth over pan for a minute or so). Serve topped with whipped cream, sliced mango and Rafaello balls.