Ice Cream Layer Cake - cooking recipe

Ingredients

1 (10-inch) angel food, sponge or chiffon cake
1 qt. ice cream
2 c. heavy cream
1 Tbsp. sugar
1 tsp. vanilla
1 (3 1/2 oz.) can flaked or shredded coconut

Preparation

Cut cake lengthwise into 3 layers.
Spread ice cream between layers.
Place cake in freezer to harden.
Whip cream; add sugar and vanilla.
Use to frost top and sides of cake.
Cover with coconut; return to freezer until whipped cream is hard.
Wrap in freezer paper; freeze.