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1
Line a deep 1 1/2-quart mixing bowl (about 8 inches in diameter) with aluminum foil, leaving an overhang around the edges. Pack strawberry ice cream in bottom of bowl; freeze until firm. Pack vanilla ice cream over strawberry ice cream; freeze until firm. Pack chocolate or pistachio ice cream over vanilla ice cream; freeze until firm. Cover with foil; freeze until very firm or overnight.
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2
Cream shortening in a medium mixing bowl; gradually add 2/3 cup sugar, beating well. Add eggs, one at time, beating well after each addition.
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3
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in 1/2 teaspoon vanilla.
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4
Pour batter into a greased and floured 8-inch round cake pan. Bake at 375u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove layer from pan, and let cool completely on a wire rack.
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5
Place cake on an ovenproof wooden board or serving dish. Remove bowl of ice cream from freezer. Set aside.
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6
Beat egg whites (at room temperature), 1/2 teaspoon vanilla, and cream of tartar until frothy; gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
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7
Invert ice cream onto cake layer; peel off aluminum foil. Spread meringue over entire surface, making sure edges are sealed. Sprinkle with coconut.
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8
Bake at 500u00b0 for 2 minutes or until meringue peaks are browned. Remove from oven. Cut into wedges, and serve immediately.
