Coconut Funfetti Ice Cream Cake
Indulge in the ultimate tropical celebration with this Coconut Funfetti Ice Cream Cake, a show-stopping dessert that’s as fun to make as it is to eat! Perfectly combining the nostalgic joy of rainbow sprinkles with the creamy richness of coconut milk ice cream, this layered cake is a slice of paradise. A moist vanilla cake base infused with bursts of funfetti is layered with soft, velvety coconut ice cream and topped with a cloud of homemade coconut whipped cream. Finished with a festive sprinkle of shredded coconut and more rainbow sprinkles, this irresistible treat is the perfect centerpiece for summer parties, birthday celebrations, or any occasion that calls for a little extra flair. Easy to assemble and freezer-friendly, this recipe ensures you’ll have a crowd-pleasing dessert prepped ahead of time. Dive into this Coconut Funfetti Ice Cream Cake for a blend of tropical flavors and playful textures that will instantly brighten any gathering!
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Recipe Information
Ingredients
- 1 box Vanilla cake mix
- 3 pieces Eggs
- 0.5 cup Vegetable oil
- 1 cup Water
- 0.5 cup Rainbow sprinkles
- 1.5 quarts Coconut milk ice cream
- 0.5 cup Canned coconut cream
- 0.25 cup Powdered sugar
- 0.5 cup Sweetened shredded coconut
- 2 tablespoons Additional rainbow sprinkles
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
Prepare the vanilla cake mix according to the package instructions, using the eggs, vegetable oil, and water.
Fold 0.5 cup of rainbow sprinkles into the prepared cake batter and divide evenly between the two cake pans.
Bake the cakes for 25 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack.
While the cakes cool, take the coconut milk ice cream out of the freezer to soften slightly.
Once the cakes are cool, place one layer flat-side-up on a cake stand or serving plate. Spread an even layer of softened coconut milk ice cream over the top, about 1 inch thick.
Place the second cake layer flat-side-up on top of the ice cream layer. Gently press down to secure.
Wrap the entire cake in plastic wrap and place in the freezer for 2-4 hours or until firm.
Meanwhile, prepare the coconut whipped cream by mixing canned coconut cream and powdered sugar in a bowl using a hand mixer until light and fluffy.
Remove the cake from the freezer and spread the coconut whipped cream over the top and sides.
Sprinkle the top with sweetened shredded coconut and additional rainbow sprinkles for decoration.
Return the cake to the freezer for another 1-2 hours to set completely.
Allow the cake to sit at room temperature for 5-10 minutes before slicing and serving. Enjoy your Coconut Funfetti Ice Cream Cake!
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 42.8 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 263 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
