• 12servings
  • 20minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB12, C, E
MineralsCopper, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/3 cup sweetened flaked coconut

  2. 1/4 cup dry sherry

  3. 2 packages frozen raspberries (12 ounces each), thawed

  4. 2 teaspoons grated lemon zest

  5. 2 cups heavy cream

  6. 1/4 cup sugar

  7. 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices

  8. 1/3 cup sliced almonds, coarsely chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350. Spread coconut on a baking sheet; toast until browned, about 6 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.

  2. 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.

  3. Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds. Serve immediately, or for best texture, refrigerate, covered, overnight.


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