Shooting Star Ice-Cream Cake

Grease a 29cm non-stick star pan (base measures 24cm). Line base and sides with plastic wrap.

Place coconut in a medium frying pan over a medium heat. Cook, stirring, for 2 to 3 minutes, or until lightly toasted. Transfer to a plate to cool.

Sprinkle half the coconut and half the sugar pearls over base of prepared pan.

Blend banana and mango in a blender until pureed.

Place ice-cream in a large bowl. Stand at room temperature for about 10 minutes, or until softened. Stir until smooth. Stir in puree. Tint with yellow colouring. 

Spoon ice-cream into prepared pan. Cover. Freeze for about 6 hours, or until firm.

To serve, turn out ice-cream cake onto a serving plate. Sprinkle over remaining coconut and sugar pearls. Decorate with sparklers. Serve immediately