3/4 cup chopped pecans, divided (reserve 1/4 cup cup to sprinkle over topping)
1 cup coconut
8 cups (2 Litres) vanilla ice-cream
1/2 cup cocoa
4 tablespoons butter
3/4 cup sugar
1/2 cup heavy cream (whipping cream)
1 teaspoon vanilla
whipped cream, chocolate syrup and chopped pecans as garnish if desired
Prepare 9″ x 13″ pan by lining with heavy foil, leaving a 1-inch overhang at each end for handles. Spray with cooking oil.
In saucepan, melt butter with sugar over medium heat. Stir in egg yolks, cookie crumbs, 1/2 cup pecans and coconut.
Press crumb mixture firmly into pan. Bake in 350°F oven for 20 minutes or until firm. Cool completely.
Soften ice-cream in refrigerator for about 30 minutes. Spread and pack evenly over crust. Freeze at least 4 hours or until solid.
Combine cocoa, butter, sugar, cream and vanilla in small saucepan. Heat and stir over medium heat until boiling. Remove from heat and cool about 20 minutes (until lukewarm and slightly thickened). Then spread evenly over ice-cream layer. Sprinkle with additional chopped pecans. Freeze for at least one hour or until firm.
To serve: Allow cake to stand in refrigerator for about 30 minutes to soften. Use foil handles to remove cake from pan. Using a sharp knife dipped in hot water, slice cake. Top each slice with whipping cream and chocolate syrup.