Serves 8 people


For the Ice Cream

1 ½ cups milk
1 ½ cups heavy cream
3 large eggs
¾ cup sugar
1 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1 vanilla bean, scraped

For the Cake

3 cups cake flour
2 cups sugar
2 tablespoons baking powder
1 teaspoon salt
½ cup unsweetened coconut,
¼ teaspoon nutmeg
½ pound butter, melted
10 large egg yolks
1 cup water
10 egg whites
½ teaspoon cream of tartar
½ cup sugar

1 cup sweet Marsala
Ground cinnamon

For the Lime Syrup

2 cups granulated sugar
1/2 cup water
1/4 cup lime juice
2 (1-inch) lime rinds
1 cinnamon stick
1 vanilla bean, scraped

Special Equipment

Candy Thermometer
Ice Cream Machine
Electric Mixer
Cake Pan
Cooling Rack


For the Ice Cream

In a saucepan bring the milk and the cream just to a boil.
In a bowl whisk together eggs, sugar, nutmeg, salt, and vanilla. Whisk ½ cup of milk and cream mixture into the egg mixture until it all cools, then whisk in the rest and pour back into saucepan and return to the heat. Cook over moderate heat, stirring constantly with a wooden spatula, until it registers 175 degrees on a candy thermometer.
Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir until it is cold. Freeze the custard in the ice-cream machine according to manufacturer’s directions.

For the Cake

Preheat oven to 350°. In a bowl, sift together the flour, 2 cups of the sugar, baking powder and salt. Add the toasted coconut and nutmeg to the sifted ingredients.

In another bowl, whisk together the melted butter, egg yolks and water until homogenous. Fold the dry ingredients into the wet mixture. With an electric mixer whip the egg whites until frothy then add the cream of tartar. Continue whipping until peaks start to form then add remaining ½ cup sugar and beat until glossy and stiff peaks form. Fold whites into cake batter in three additions.

Pour batter into a parchment lined and greased half sheet tray. You can use a 9” by 12” casserole or baking pan as well. The batter should be no more than 1” deep once in the pan. Bake for 20 minutes or until a knife inserted in the center of the cake comes out dry. Cool the cake on a wire rack until room temperature.

For the Lime Syrup

In a medium saucepan, combine all of the ingredients and bring to a boil. Reduce heat and bring to a slow boil for about 15-20 minutes or until syrup thickens.

To Serve

Remove cake from pan and place on a round serving dish. Pour Marsala and lime syrup over the top and sprinkle with cinnamon. Serve a la mode.

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