500g (17oz) vanilla ice cream
1kg butter cake, cut into 5mm slices
3 eggs, whisked
1 cup desiccated coconut
vegetable oil for deep frying
Salted Coconut Caramel:
50g unsalted butter
100ml coconut cream
1 tsp sea salt
Place a baking tray lined with baking paper into your freezer for 10 minutes.
Scoop 10 balls of ice cream onto the cold tray. Place the tray of ice cream scoops into the freezer for at least 30 minutes or overnight.
In the meantime, place slices of cake onto a clean work surface and cover with baking paper. And use a rolling pin to flatten the cake slices so that they’re thin and even.
Remove the ice cream scoops from the freezer and working quickly, cover each scoop evenly with slices of cake. Wrap each ball with cling film, twisting the cling film to form a neat, tight ball. Place the ice cream balls into the freezer for an hour.
Place the eggs in a large bowl and the coconut on a large plate or tray. Line another baking try with parchment paper.
Remove the ice cream balls from the freezer. Unwrap a ball and place into the egg. Roll the ball in the egg to coat. Then transfer to the coconut and roll to coat evenly. Place on the lined baking tray. Continue until all ice cream balls are coated. Place the ice cream balls back into the freezer for at least 4 hours or overnight.
For the salted coconut caramel, place the sugar and the butter into a saucepan over medium-high heat. Cook until the butter and sugar have melted. Carefully pour in the coconut cream (watch out…it will splatter and bubble). Stir until well combined. Add the sea salt. Simmer for 1-2 minutes or until sugar is completely dissolved. Remove from heat and set aside until ready to serve.
When ready to serve, heat at least a 10cm depth of oil in a saucepan. Heat oil to 180C (when you place the handle of a wooden spoon in to the oil it should bubble furiously). Cook ice-cream balls in batches for about 2 minutes or until golden. Drain on kitchen paper and serve drizzled with coconut butterscotch.