Ingredient

• 4L tub Coles Simply Neapolitan Frozen Dessert
• 280g Arnott’s Malt ‘O’ Milk biscuits
• 200g pkt dark cooking chocolate, finely chopped
• 45g (1/4 cup) solidified coconut oil
• Chocolate sprinkles, to decorate

Direction

1.  
2. Place 3 metal baking trays in the freezer for 10 minutes to chill. Remove the frozen dessert from the tub in 1 piece onto a chopping board. Cut the block to separate the 3 colours. Place each colour on a chilled tray cut-side down. Return to the freezer for 1 hour to firm up.
3. One at a time, remove trays from the freezer and cut each colour crossways into 6 even pieces. Return to the freezer for 2 hours to firm up.
4. Line the base and side of a 22cm (base size) cake pan with baking paper. Arrange 18 biscuits on the base of the lined pan. Alternating pink, white and chocolate frozen dessert, arrange 8 slices over the biscuit layer. Top with 8 remaining slices in the opposite direction (freeze any leftover slices for another use). Arrange remaining biscuits over the top. Press down lightly to level the top and press any gaps together. Place in the freezer for 8 hours, or overnight, to set.
5. Meanwhile, place the chocolate and coconut oil in a saucepan. Stir over a low heat until melted and smooth. Set aside for 1 hour to cool to room temperature.
6. When ready to serve, place the frozen cake on a serving plate or board. Drizzle with the chocolate sauce. Decorate with sprinkles, to serve. Watch our step-by-step video below to see how to make our Frozen Neapolitan chequerboard cake recipe.
7.