Igloo Ice Cream Cake - cooking recipe

Ingredients

1 (15 oz) box sponge cake mix
8 cups vanilla ice cream
1 cup shredded coconut
None None sugar or toy penguins, to decorate

Preparation

Preheat oven to 300\u00b0F. Grease and flour a large bundt pan and 1 recess of a cupcake pan.
Make cake according to package instructions. Place 2 tbsp mixture into cupcake pan recess and bake for 35 mins, or until a skewer inserted in the center comes out clean. Spoon remaining mixture into bundt pan and bake for 1 hour 15 mins, or until a skewer inserted in the center comes out clean. Let cool in pans for 5 mins then transfer to a wire rack to cool completely.
Position the large cake on parchment paper on a metal tray. Position cupcake against cake. Using a small, sharp serrated knife, shape large cake into a more rounded shape and shape cupcake into a rounded tunnel, hollowing out a doorway in the cupcake. Freeze for at least 1 hour.
Wearing cotton and latex gloves and working quickly, mold ice cream over cakes until ice cream layer is about 1/3 inch thick all over. You will need to return the cake to the freezer several times during the shaping of the igloo. When the whole igloo is finished, freeze until firm.
Use the side of a plastic ruler or the blunt side of a large, heavy knife blade to mark the blocks of ice on the igloo.
Position igloo on a cake board or stand. Sprinkle with coconut (re-mark the blocks, if necessary). Position penguins on cake just before serving.