Coconut Mango Sorbet Ice Cream Sandwiches by HSN Kitchen Serves 8.

Coconut Cake

8 eggs, separated 1 cup sugar + ½ cup sugar 1 tsp. vanilla extract 1 tsp. Wakaya Organic ground ginger 1 ½ cup flour 1 ½ tsp. baking powder 1 tsp. salt 1 cup toasted shredded coconut

METHOD: Preheat oven to 375 degrees.

Beat egg yolks until pale yellow and frothy. Add in 1 cup sugar and vanilla extract. Continue to beat mixture resembles softly whipped cream in texture (until ribbon can be formed). Sift together dry ingredients and fold into yolk mixture. Add coconut to mixture and set aside.

In a separate clean bowl, whip egg whites while slowly adding ½ cup sugar. When mixture holds soft peaks, gently fold egg white mixture into the already combined ingredients. Pour cake batter onto a sheet pan lined with greased parchment paper.

Bake for 10-12 minutes. Allow to cool at room temperature. For best results, wrap cake and place in the refrigerator until chilled.

Coconut and Mango Sorbet 4 ripe mangoes 1 can Coco Lopez (sweetened coconut milk typically found in liquor or grocery stores near the cocktail mixers) 1 tsp. Wakaya Organic Ground Ginger 1 lime, juiced

Sliced fresh fruit and toasted coconut for garnish

METHOD: Peel mangoes and remove pit. In blender, puree mangoes, Coco Lopez and lime juice. Taste. Depending on mangoes and personal preference, simple syrup may be added to sweeten. Strain. Freeze in ice cream machine.

Using a 3” biscuit cutter – cut out cake circles. To assemble, place one cake circle on bottom of a plate, top with scoop of coconut mango sorbet, top with additional layer of cake. Wrap each sandwich in plastic wrap and freeze until firm. When ready to serve, unwrap sandwiches, roll in toasted coconut flakes and serve with freshly sliced strawberries, kiwi and mango then top with freshly whipped cream and toasted coconut sprinkles. Can also make ice cream sandwiches – simply wrap each assembled dessert in plastic wrap, freeze until firm, then roll edges in toasted coconut flakes