Coconut Cinnamon Baked Alaska

By The Canadian Living Test Kitchen

Tested till perfect

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Coconut Cinnamon Baked Alaska

This recipe makes 12 servings

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Nutritional Info

Per each of 12 servings: about -
cal 367367 cal
pro 5 g5g pro
total fat 20 g20g total fat
sat. fat 7 g7g sat. fat
carb 44 g44g carb
fibre 1 g1g fibre
chol 39 mg39mg chol
sodium 166 mg166mg sodium
% RDI: -
calcium 88 calcium
iron 44 iron
vit A 1111 vit A
folate 22 folate

You can prepare the ice-cream portion of this spectacular finish ahead, then spread on the meringue and bake it at the last minute before serving to guests. Their reaction? Wow!

Ingredients

    2 cups (500 mL) finely crushed plain coconut cookies (about 16 cookies)
    1/4 cup (50 mL) butter, melted
    1/3 cup (75 mL) shredded sweetened coconut
    6 cups (1.5 L) softened vanilla ice_cream
    1/2 tsp (2 mL) cinnamon
    Meringue:
    4 egg_whites
    1/4 tsp (1 mL) Cream_of_tartar
    Pinch salt
    2/3 cup (150 mL) instant dissolving (fruit/berry) sugar
    1/2 tsp (2 mL) coconut extract

Preparation

In bowl, stir cookies with butter until moistened. Press into bottom of 9-inch (2.5 L) springform pan. Bake in centre of 350°F (180°C) oven until firm, about 10 minutes. Let cool.

Meanwhile, in small skillet, toast coconut over medium heat, shaking pan often, until golden, about 5 minutes.

Remove side of springform pan and place pan bottom on rimless baking sheet. In bowl, stir together coconut, ice cream and cinnamon; scrape into mound on crust. Freeze until firm, 4 hours. (Make-ahead: Wrap with plastic wrap and overwrap with heavy-duty foil; freeze for up to 1 week.)

Meringue: Fifteen minutes before serving, in bowl, beat together egg whites, cream of tartar and salt until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff, glossy peaks form; beat in coconut extract. Spread all over ice-cream mixture, sealing to pan and making peaks and swirls with back of spoon. Immediately bake in centre of 500°F (260°C) oven for 3 to 5 minutes or until lightly browned. Slice into wedges.

Additional information :

Substitution: If you can't find coconut cookies, mix 1-2/3 cup (400 mL) graham cracker crumbs with an additional 1/3 cup (75 mL) toasted shredded sweetened coconut. Increase butter to 1/3 cup (75 mL).

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