This Coconut Gelato Cake has some serious coconut vibes! It’s a delicious stack of rum-soaked cake, fresh mango puree and lush tropical gelato…all topped off with clouds of whipped cream and giant coconut flakes.
It takes a few steps to craft this cake, but don’t let that discourage you! It’s fairly simple and of course, you can always ‘cheat’ with store-bought ice cream or cake.
Give yourself enough time. Start the night before or very early the day that you plan on serving it. Each layer needs time to freeze.
Freeze your cake. After soaking the cake in the rum syrup, freeze it for 2 hours. This will provide a firm base that won’t sink under the weight of the layers. Freeze again for a minimum of 30 minutes after the mango puree layer.
Mold the gelato Freeze your gelato in the same size cake pan that the cake was made in. This will give you a beautiful perfectly formed layer. If you are making Tropical Coconut Gelato scoop it out of the ice cream machine directly into the cake pan. For store-bought ice cream, soften it slightly then press it into the cake pan and freeze.
Add toppings right before serving. Wait until the last minute to put on the whipped cream and coconut flakes. You can freeze whipped cream, but the texture is a thousand times better fresh.
Serve it slightly softened. Let the cake sit for 5-10 at room temperature before cutting. Run a sharp knife under hot water when slicing to create clean cuts.