Begin this cake one day ahead. Soften the sherbet to thick milkshake consistency. It should be spreadable and not liquid. Don’t leave it to soften unattended for too long because melted sherbet will separate into a fruit juice and cream layer, and you’ll have to buy more sherbet (lesson learned from experience - oops!).
1/2teaspoonorange oil or 1 teaspoon orange extract
Zest of one orange
1 1/2cups190g all-purpose flour
3/4cup180 ml milk
2cups480 ml heavy whipping cream
1/2cup100g granulated sugar
1 1/2cups190g sweetened flake coconut
3/4cup90g large shred unsweet coconut
10maraschino cherriesdrained and patted dry
1large limesliced into 1/4-inch thick wheels and then halved
Make the cake: Line three 9-inch cake pans with double thickness of plastic wrap. Cut the plastic wrap long enough so that it over hangs the sides of the pans. Press the plastic wrap into the pan well. Spread each flavor of sherbet into 9-inch pans evenly; freeze pans for 6 hours or overnight (preferred).
Remove the frozen sherbet rounds from the pans by pulling them out by the plastic wrap and store them stacked in the freezer while you prepare the cake portion.
Preheat the oven to 375°F. Grease and flour a 9-inch round cake pan.
Beat the sugar, salt and oil together using an electric mixer. Add the egg, orange essence and zest; beat well. In a separate bowl, mix together the flour and baking powder. Add the flour to the beaten mixture alternately with the milk, beginning and ending with flour. Pour the batter into the prepared pan (if you have Bake Easy strips – use them now!). Bake for 25-30 minutes, or until the cake tests done with a toothpick. Rest the cake in the pan for 5 minutes before turning out on a wire rack to cool completely.
When the cake is cool, stack it on a cake stand or serving plate with the frozen sherbet. You may order the sherbet flavors as you like. Mine was ordered: cake, lime sherbet, pineapple sherbet and orange sherbet on top. Store the stacked cake in the freezer while you make the frosting.
Beat the heavy whipping cream on high speed with an electric mixer. Add in the sugar a little at a time, followed by the vanilla extract. Beat until thickened and fluffy. Remove 3/4 cup of the frosting and transfer to a piping bag fitted with a star tip. Remove the cake from the freezer and cover with frosting. Set the cake on a large baking tray and press sweetened shredded coconut into the sides of the cake. Repeat the procedure with the unsweet large shred coconut. (You may have leftover coconut on the baking tray, transfer it to a zip-top bag and save for later use).
Use the reserved frosting in the piping bag to pipe 20 rosettes around the top edge of the cake. Garnish every other rosette with a maraschino cherry, and garnish the remaining rosettes with a halved lime wheel.