The following recipe is provided by my mom-in-law Debbie. It's a perfect little treat while wishing for warmer weather :0
Toasted
coconut ice cream:2/3 cup finely shredded coconut, unsweetened
1 cup heavy cream
2 cups half & half
1 cup full fat coconut milk
3/4 cup sugar (1 cup if you like it sweeter)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon coconut extract
Place the coconut in a dry skillet and toast over medium heat until lightly browned,stirring frequently.
When the coconut is browned add 1 cup of 1/2&1/2. Let it bubble. Remove from heat, add the sugar and the extracts.
Chill completely. Add the chilled mixture and all the rest of the ingredients to ice cream maker and follow manufacturers instructions. Let it cure overnight.
Pound cake:
1/2 cup butter
4oz cream cheese
1 cup sugar (coconut palm sugar is what I used)
5 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon lemon extract
1/2 teaspoon orange extract
1 cup plus 2 tablespoons almond flour
1/2 cup hazelnut flour
1 teaspoon baking powder
1/2 teaspoon salt
In a standing mixer, cream butter, cream cheese and sugar. Add eggs one at a time. Add extracts. Add flours, baking powder and salt. Mix just until combined. Butter a loaf pan and put a strip of parchment paper along the bottom and up the short sides. Bake 325 degrees 45 minutes to an hour, until springs to touch. Cool.
To assemble sandwiches:
Finely chop 3/4 cup of 60% dark chocolate. Slice pound cake into 3/4 -1 inch slices. In a cast iron skillet melt 1/2 tablespoon butter. Place 4 slices in skillet. After 1-2 minutes flip them over. Carefully put 2 tablespoons of chocolate (each) on two of the slices. After another minute, place the plain slices on top of the ones with the chocolate, creating two sandwiches. Repeat with the rest of the cake and chocolate. You should be able to get 6-8 sandwiches from one cake. Top with the coconut ice cream.
*Note: this works much better if the cake was baked the previous day
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