My Beating Heart Frozen Yogurt Cake Recipe
Recipe type: Dessert
Serves: 12-15
This sweet take on a healthy valentine's day dessert... a tiered ice cream cake comprised of coconut ice cream, Greek frozen yogurt and sorbet with a coconut oil and rose tea cake for the base, and accompanied by a real raspberry puree.
  • Coconut Rose Tea Cake
  • ½ cup coconut oil
  • ¾ cup raw honey
  • 2 eggs
  • ½ tsp coconut extract
  • 1 tsp Vanilla extract
  • 1¾ cup flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup coconut milk
  • ¼ cup rose water
  • ¼ cup dried rose petals (food grade- and not sprayed!)
  • -----------------------------------------------------------------------
  • Ice Cream Cake
  • 1 pint Raspberry Sorbet
  • 1 pint Strawberry Coconut Ice Cream
  • 1 pint Vanilla Greek Frozen Yogurt
  • ----------------------------------------------
  • Raspberry Puree
  • 12 oz (about 2 small cups) fresh or frozen organic raspberries
  • ¼ cup raw honey
  • 1 (non GMO please) cornstarch mixed with 2 tablespoons of cold rosewater to liquefy
  1. Coconut Rose Tea Cake
  2. Preheat oven to 350 F
  3. lightly oil a 9x11x2 sheet cake pan
  4. Blend coconut oil and honey until creamy, then add in one egg at a time, then fold in rose petals and set aside.
  5. In a separate bowl, sift together flour, baking powder, baking soda and salt
  6. While folding, slowly start adding the flour mixture to the wet ingredients ½ cup at a time, alternating with ¼ coconut milk until all ingredients are just incorporated, gently folding in the rose water at the end.
  7. bake for 25-35 minutes, or untill a toothpick comes out clean when inserted in the center
  8. let cool completely before frosting or assembling.
  9. ---------------------------------------------------------------
  10. Ice Cream Cake
  11. Set pints out to soften one at a time (softening time depends on consistency, room temperature)
  12. Ex: Sorbet will usually soften the fastest (in about 20 minutes in a kitchen that is 70-75 degrees room temp.)
  13. In a 9x11x2 sheet cake pan line with waxed paper, empty the sorbet as the first layer and spread out evenly. put the pan in the freezer immediately for about 15-20 minutes, or until sorbet is hard again.
  14. Layer each pint the same way, one on top of the other, making sure the layer beneath is frozen and you spread soft ice cream/yogurt out evenly atop the other, freezing each layer after it is applied.
  15. After last layer is frozen, remove entire ice cream cake by lifting out the wax paper, or turning over on to a lined/covered workspace or on top of the coconut cake if you are doing a regular sized cake, and not portioned.
  16. If pre portioning, cut into portions using a knife and/or cookie cutouts (being careful that the ice cream isn't too much higher than the depth of the cut outs or you will have to fix/reshape your shape again (I had to do this with a spreader).
  17. Set on top of a cake cut out if portioned and freeze again until pureè is finished and you are ready to serve.
  18. -------------------------------------
  19. Raspberry Pureè
  20. Over medium-high heat, in a small saucepan, bring raspberries to a gentle boil, adding in ¼ cup raw honey, stirring briskly, then add in the liquefied cornstarch and remove from heat, but continue to stir briskly for about 2 minutes or the raspberries thicken.
  21. Set aside and cool, until ready to spoon on to pre or post portioned cakes.
  22. Bon Apetít!
Recipe by Inner Child Fun at