Sunday, September 8, 2013

Coconut Funfetti Ice Cream Cake (A Tailgating #SundaySupper)

I'll admit - I have no idea what tailgating is. At all. It's not something we tend to do around where I live, mostly because the general population only watches hockey (and occasionally a horrible, drawn out baseball slaughter) and it's just too darn cold to hang around an icy parking lot for hours. Especially when you could be in a nice, cozy bar with a couple cold ones and a basket of fries (and a salad of course ;-D), watching the game on TV. But it seems that the art of noshing outside the stadium has been perfected by the football crowd in the US, and even if you're not into the game in question, I can see the appeal of the social aspect. I actually just found an interesting article on the history of tailgating... yes I'm a nerd.

Generally, tailgating parties are all about the beer (nothing wrong with that!) and the meat (well...), but what about dessert? I mean really, man cannot live on cow, pig and chicken alone, no matter how delicious they are. No, parties of any kind demand a celebratory cap off. And what's more fun than a Funfetti cake?

Coconut-Funfetti Ice Cream Cake

This is actually a great cake for post Labour Day, since if your family is anything like mine you never quite finished up the 3 tubs of ice cream that were all opened and partially eaten from during the Summer. If you can believe it, taking that super-soft ice cream and beating it with a handful of other ingredients creates a perfectly sweet, low-rising cake that could be frosted or simply served with (more!) ice cream and some fresh berries. 

I wish I could take credit for the idea, but I actually found it on a fellow #SundaySupper chef's (Pam of Blueberries and Blessings) page and tweaked it to make her chocolate chip/vanilla cake into a coconut funfetti concoction! I did have to modify some of the ingredients for texture, but her original was a great starting point - I actually made two of these and turned one into cake balls for a gift! Whether you serve it up outside your local Dome or cut a slice for an after-dinner treat, it's definitely a simple go-to dessert. Oh, and did I mention it's gluten free too?

This #SundaySupper is all about the tailgating experience - drinks, food and fun! Our host this week is Lane of Supper For A Steal - thanks Lane!

Get your tailgate on with all the yummy offerings below!

Warm Ups (Appetizers):

Game Time (Main Dishes and Sides):

Overtime (Drinks and Desserts):

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Coconut Funfetti Ice Cream Cake
Serves 12
2 1/2 cups Gluten Free vanilla ice cream, softened
1 egg
1/2 tsp gluten-free coconut extract
1/2 tbsp pure vanilla extract (or make your own!)
1 cup brown rice flour
1/2 cup coconut flour
1/2 cup tapioca starch
1 tsp guar gum
1/2 tbsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 cup nonpareils / round sprinkles (Wilton's are GF)
  1. Preheat the oven to 350F and grease a 9x5" loaf pan.
  2. Beat the ice cream, egg and extracts until very creamy and soft.
  3. Add the flours, tapioca starch, guar gum, baking soda, baking powder and salt, beating to combine.
  4. Fold in the nonpareils.
  5. Spread in the pan and smooth the top.
  6. Bake for 35-40 minutes, until a knife inserted in the centre comes out clean.
  7. Cool completely in the pan before turning out
Amount Per Serving
Calories: 216.3
Total Fat: 9.3 g
Cholesterol: 65.5 mg
Sodium: 36.1 mg
Total Carbs: 28.9 g
Dietary Fiber: 2.8 g
Protein: 4.2 g