Had an office luncheon today with Indian food.
Thought the berries and cream would work well well to cleanse the palate.
Here's a summary of the steps…
Toast sweetened flaked coconut on a baking sheet at 350 degrees until lightly toasted, about 4 minutes.
Set aside to cool.
Placed thawed raspberries in a bowl with sherry and lemon zest. Set aside.
Cut store-bought pound cake or angel food cake in 3/4" slices.
Coarsely chop slivered almonds.
Don't put the coconut and almond topping on until ready to serve.
Compliments of JennaDish
adapted from Martha Stewart.com
1/3-1/2 cup sweetened flaked coconut
1/4 cup dry sherry
2 packages frozen raspberries (12 ounces each), thawed
2 teaspoons grated lemon zest
2 cups heavy cream
1/4 cup sugar
1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
1/3 cup sliced almonds, coarsely chopped
Preheat oven to 350o. Spread coconut on a baking sheet; toast until lightly browned, about 4 minutes. Set aside. In a bowl, combine sherry, berries, and lemon zest; set aside. In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside.
Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream.
Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds if serving immediately. However, for best texture, refrigerate, covered, overnight without toppings. Add toppings just before serving.