Yield: 10 servings
|1 \N||(12 oz) raspberries, frozen thawed|
|2 tablespoons||Light corn syrup|
|2 tablespoons||Orange-flavored liqueur|
|2 cups||Coconut; flaked or shredded|
|4 tablespoons||Butter; melted|
|½ gallon||Ice cream, (see note below)|
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 3:30 1. Drain syrup from raspberries into a medium saucepan; set berries aside. Whisk cornstarch into syrup until mixture is free of lumps. Cook over medium-high heat, stirring constantly, until mixture boils, clears, and thickens, 2 to 3 mins.
Stir in corn syrup, orange liqueur, and raspberries. Sieve to remove seeds, if desired. Cover and refrigerate sauce until chilled, 2 to 3 hours.
2. Preheat oven to 325 F. To prepare crust, in a medium bowl, mix together coconut and butter. Spread evenly over bottom and partway up sides of 9-inch springform pan that has been lined with a double thickness of foil (to catch any butter that may leak through). Bake 20 to 25 mins, or until golden. Let cool.
3. When sauce and crust are both cold, assemble cake. Spread half of ice cream evenly over cooled crust. Spoon half of cold raspberry sauce over ice cream. Top with remaining ice cream, spreading evenly.
Freeze cake until set, 1 to 2 hours; refrigerate remaining sauce.
4. Spread remaining raspberry sauce over top of cake. Cover and freeze until firm, 4 hours or overnight. Cut into wedges to serve.
NOTE: For Ice Cream, choose raspberry chocolate truffle or your favorite chocolate flavor.