This pistachio cake is a cinch to make, and the combination of pistachio and lemon makes it a winner for breakfast, tea, or dessert.
Strata of coconut sorbet and chocolate ice cream are slathered in a spiky meringue then the Alaska is slid into the oven to toast the outside.
Three layers of dark chocolate cake are filling and surrounded by a seven-minute frosting. The finish: sweetened coconut. This is a perfect birthday cake.