Rainbow Alaska

  1. Line a deep 1 1/2-quart mixing bowl (about 8 inches in diameter) with aluminum foil, leaving an overhang around the edges. Pack strawberry ice cream in bottom of bowl; freeze until firm. Pack vanilla ice cream over strawberry ice cream; freeze until firm. Pack chocolate or pistachio ice cream over vanilla ice cream; freeze until firm. Cover with foil; freeze until very firm or overnight.
  2. Cream shortening in a medium mixing bowl; gradually add 2/3 cup sugar, beating well. Add eggs, one at time, beating well after each addition.
  3. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in 1/2 teaspoon vanilla.
  4. Pour batter into a greased and floured 8-inch round cake pan. Bake at 375u0b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove layer from pan, and let cool completely on a wire rack.
  5. Place cake on an ovenproof wooden board or serving dish. Remove bowl of ice cream from freezer. Set aside.
  6. Beat egg whites (at room temperature), 1/2 teaspoon vanilla, and cream of tartar until frothy; gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
  7. Invert ice cream onto cake layer; peel off aluminum foil. Spread meringue over entire surface, making sure edges are sealed. Sprinkle with coconut.
  8. Bake at 500u0b0 for 2 minutes or until meringue peaks are browned. Remove from oven. Cut into wedges, and serve immediately.

strawberry ice cream, vanilla ice cream, chocolate, shortening, sugar, eggs, flour, baking powder, salt, milk, vanilla, egg whites, vanilla, cream of tartar, sugar, flaked coconut

Taken from www.myrecipes.com/recipe/rainbow-alaska (may not work)

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