Donna Hay’s limoncello and coconut ice-cream cake

Limoncello and coconut ice-cream cake – can you think of a more brilliant concept for a dessert? A warm tea towel around the tin helps release the cake.

From Modern Baking by Donna Hay

1. Preheat oven to 120C/gas ⅓. Line a 20cm round springform tin with nonstick baking paper. Place the coconut, sugar and egg whites in a bowl and mix until well combined. Press the mixture into the base of the tin using the back of a spoon. Cover with aluminium foil and bake for 25 minutes. Remove the foil. Bake for a further 10-15 minutes or until crisp but not golden. Allow to cool and refrigerate until cold.
2. Scoop the ice-cream into the bowl of an electric mixer and beat on low speed for 1-2 minutes or until softened. Add the limoncello and beat until just combined. Pour on to the coconut base and freeze for 3-4 hours or overnight.
Allow the cake to stand at room temperature for 5 minutes before releasing it from the tin (see above). Place on a cake stand or plate and serve immediately.

Modern Baking by Donna Hay will be published by Fourth Estate on 18 October, price £30. To pre-order a copy for £24 (a 20 per cent discount) until 21 October, visit, or call 0844 571 0640; p&p is free on orders over £15. Donna’s TV series Basics to Brilliance Kids continues on UKTV until 26 October; to be followed by Basics to Brilliance later in the year. To mark the publication of Modern Baking, she will be in London at the end of October for events at Fortnum & Mason ( for details) and The Soho Hotel ( for details). And you can catch Donna on BBC Saturday Kitchen on 3 November.