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Coconut Cranberry Alaska

"This impressive treat is my favorite company dessert, it's perfect for a holiday gathering!" writes Joan Hallford of North Richland Hills, Texas. "The recipe is easy to prepare in advance and makes such a beautiful presentation. I always receive raves when I serve it and predict that you will, too."
  • Total Time
    Prep: 30 min. + chilling Bake: 20 min. + cooling
  • Makes
    16 servings


  • 1 package (9 ounces) white or yellow cake mix
  • 2 envelopes unflavored gelatin
  • 1/2 cup sugar, divided
  • 1-1/2 cups cranberry juice
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 3 cups heavy whipping cream, divided
  • 1/4 cup chopped pecans
  • 1-1/2 cups sweetened shredded coconut, toasted


  • Prepare and bake cake according to package directions, using a greased 9-in. round baking pan. Cool on a wire rack.
  • In a large bowl, combine gelatin and 1/4 cup sugar. Bring cranberry juice to a boil; stir into gelatin mixture until dissolved. Stir in cranberry sauce. Refrigerate until partially set.
  • In a small bowl, beat 1 cup of cream until soft peaks form. Fold whipped cream and pecans into gelatin mixture. Pour into a 2-qt. bowl with a 9-in. diameter top coated with cooking spray. Refrigerate until set.
  • Place cake over gelatin mixture; trim if necessary. Invert dessert onto a serving plate. In a large bowl, beat remaining cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over gelatin mixture and cake. Sprinkle with coconut.
Nutrition Facts
1 piece: 396 calories, 27g fat (14g saturated fat), 86mg cholesterol, 174mg sodium, 37g carbohydrate (27g sugars, 1g fiber), 4g protein.

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