Crunchy Coconut Ice Cream, Lemon Madeira Cake and Raspberry Cups

COCONUT ICE CREAM
Ingredients
1.5 cup Whipping Cream (cold)
3/4 cup Sugar
1 teaspoon Vanilla Extract
2 cups Coconut Milk Full Fat (cold)
1/2 can Sweetened Condensed milk cold
1/2 cup Dry shredded Coconut / Coconut flakes toasted

Instructions
1. Gently toast shredded coconut in a dry pan. Set aside.
2. In a big bowl add cold whipping cream, sugar and vanilla extract. Using a hand blender whip cream until it has stiff peaks.
3.In another bowl add coconut milk, sweetened condensed milk, shredded coconut . Mix everything really well.
4. Take a few of scoops of cream and fold into the coconut milk and condensed milk mixture.
5. In two batches pour coconut milk mixture to whipped cream. Using spatula fold until it is fully mixed. Make sure to fold SLOWLY.
6. Pour the mixture in to a shallow container.
7. Place a piece of baking paper on the surface and press gently.
8. Cover the container tightly with cling wrap.
9. Freeze for at least 8 hours or overnight.
10. Remove the wrap from the surface.
11. Let the ice cream rest for 5 - 10 minutes before you scoop and assemble the dessert.


LEMON MADEIRA CAKE
Ingredients
17 tablespoons unsalted butter (softened)
1 cup castor sugar (plus extra for sprinkling)
grated zest and juice of 1 unwaxed lemon
3 large eggs
1⅓ cups self-rising flour
⅔ cup all-purpose flour
You will need a loaf tin, buttered and lined.

Instructions
1. Preheat the oven to 170ºC.
2. Cream the butter and sugar, and add the lemon zest.
3. Add the eggs one at a time with a tablespoon of the flour for each.
4. Then gently mix in the rest of the flour and, finally, the lemon juice.
5. Sprinkle with castor sugar (about 2 tablespoons should do it) as it goes into the oven, and bake for 1 hour or until a cake-tester comes out clean.
6. Remove to a wire rack, and let cool in the tin before turning out.
7. Cut the cake into slices and then cut out rounds with a cookie cutter to fit into each glass

ASSEMBLE THE FRUITY CUPS
You will need:
1. 1 large punnet of raspberries
2. Cherries to decorate
3. 6 Small glasses
4. 1 cup toasted coconut flakes

Instructions
1. Gently toast the coconut flakes in a dry pan.
2. Layer each glass with raspberries.
3. Add layer of ice cream.
4. Add layer toasted coconut.
5. Add 1 cake round.
6. Add layer ice cream.
7. Add layer coconut.
8. Top off with as many raspberries as you want and add one cherry for fun.