Layer cake, berries, and cream for this crowd-pleasing dessert. This recipe is from Randy Mattox of Axton, Virginia.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350. Spread coconut on a baking sheet; toast until browned, about 6 minutes. Set aside. In a bowl, combine sherry, berries, and lemon zest; set aside. In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside.

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  • Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream.

  • Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds. Serve immediately, or for best texture, refrigerate, covered, overnight.

Reviews (3)

110 Ratings
  • 5 star values: 11
  • 4 star values: 22
  • 3 star values: 49
  • 2 star values: 24
  • 1 star values: 4
Rating: Unrated
07/04/2009
I used Triple Sec instead of sherry. It was delicious.
Rating: Unrated
01/10/2009
Any alcoholic recommendations besides the sherry? Would rum work? How about lady fingers in place of cake?
Rating: Unrated
01/19/2008
I WILL MAKE MY OWN POUND CAKE USING ONE OF MARTHAS RECIPES. DOESN'T THIS BEAUTY LOOK WORTH THE TROUBLE, TIME, ENERGY. OH TO EAT IT!
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