No dairy here! This ice cream cake, with its creamy filling and vibrant topping, is ideal for vegan guests.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
To serve, transfer cake to a serving plate. Top with pineapple, coconut, lime slices and lime zest. Drizzle with caramel.
Swap me: You can use coconut sugar instead of the caster sugar to make the cake base as well as the filling and the topping.
Get ahead: Make the ice cream cake, without the toppings, up to 1 week ahead. Store, covered, in the freezer. Make caramel up to 1 day ahead. Store in an airtight container in the fridge.
Energy: 1874kJ/448 Cals (22%)
Protein: 3g (6%)
Fat: 29g (41%)
Sat fat: 19g (79%)
Carb: 44g (14%)
Sugar: 41g (46%)
Fibre: 4g (13%)
Sodium: 26mg (1%)
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