Coconut Macaroon Sherbet Cake

Sometimes oldies really are goodies. It’s not always the case – we found a 1946 church cookbook that belonged to my husband’s grandmother. The only “green” salad in the entire cookbook consisted of iceberg lettuce with layers of Miracle Whip, which had been blended with sugar, and then sprinkled with even more sugar on top – no joke! We were crying from laughing so hard. Lucky for you, we’re not bringing back that oldie. This oldie happens to also belong to my husband’s family recipe collection, but it truly is a goodie. Kid and parent approved, this dessert is easy to make, is done in advance, and has all the delicious flavors of summer. The cake is also quite a pretty presentation.

This particular combination of sherbet flavors, Orange, Lime & Strawberry, is famously known as ‘Rainbow Sherbet’. Other flavor combos you could do with this cake are Lemon, Lime, & Raspberry or Raspberry, Orange & Lemon. There are lots of combos so please let me know in the comments if you try other great flavor combinations.

Side-note: where I grew up in Michigan, we call ‘Sherbet’, ‘Sherbert’. My husband, a Wisconsonite, confirmed that he too was raised calling it ‘Sherbert’. Upon working on this recipe though, I discovered that most of the country calls it Sherbet – who knew?! Apparently my auto-correct as it does not want to accept ‘sherbert’ as a word!

Sherbet, pronounced “SHER-but,” is the usual word for the frozen sweet dessert made from fruit or fruit juices. Sherbert, with an additional r in the second syllable and pronounced “SHER-bert,” is less commonly used.


  • 20 Coconut Macaroon Cookies, store-bought or homemade
  • 1 pint Strawberry Sherbet
  • 1 pint Lime Sherbet
  • 1 pint Orange Sherbet

Optional Ingredients for Garnish

  • Shredded Coconut
  • Whipped Cream or Cool Whip
  • Fresh Berries
  • Candied Oranges

*A springform pan is recommend for this cake. You can use a standard 7-9″ size or smaller 4″ pans to create different flavor combination cakes.

Using a springform pan, line the bottom of the pan with the macaroons. Press to flatten them to create a crust layer. Freeze for 20 minutes or until firm.

Next, drop spoonfuls of the three sherbet flavors onto the crust, alternating flavors. Pack them down and continue to build layers on top of each other. Freeze for at least two hours. If you’re freezing overnight or longer, cover with parchment paper and then tinfoil. When ready to serve, garnish with dollops of whipped cream, fruit & sprinkle with shredded coconut. Unlatch the springform sides and serve cold.


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2 Comments Add yours

  1. nattiestyl80 says:

    BEAUTIFUL!!!! Yum!!



    1. Kristin says:

      Thank you so much!!

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