Frozen Raspberry Lemon Coconut Layer Cake
A stunning, semi-homemade frozen dessert that tastes like a gourmet icebox cake. By using pre-made frozen layer cakes, you achieve perfect vertical layers and a professional texture with zero baking required.
Ingredients
1 (19.6-oz.) box frozen coconut layer cake
1 (16-oz.) container frozen whipped topping, thawed and divided
1 (12-oz.) package frozen raspberries
1 (19.6-oz.) box frozen lemon layer cake
Fresh raspberries and mint leaves for garnish
Instructions
1. Slightly thaw the frozen cakes for 5-10 minutes to make them easier to slice. Cut the coconut cake into 7 even slices and arrange them in a single layer in the bottom of a 9×13-inch baking dish.
2. In a medium mixing bowl, combine 8 ounces (half the container) of the whipped topping with the frozen raspberries. Gently fold them together until the mixture is a beautiful marbled pink.
3. Spread the raspberry-cream mixture evenly over the coconut cake layer, ensuring it reaches the edges of the dish.
4. Slice the lemon cake into 7 even slices. Place these in a single layer over the raspberry mixture, pressing down gently.
5. Spread the remaining 8 ounces of whipped topping evenly over the lemon cake layer. Smooth the top with a spatula.
6. Cover and freeze for at least 4 hours, or overnight, until completely firm.
7. Before serving, let the dish sit at room temperature for 10 minutes to make slicing easier. Garnish with fresh berries and mint.
Notes
For cleaner slices, dip your knife in warm water and wipe it dry between each cut.
You can substitute frozen raspberries with frozen blackberries or strawberries for a different flavor profile.
Keep leftover cake in the freezer; it will stay fresh for up to 2 weeks.