A great cake recipe for any occasion:
Brush a small loaf pan with oil and sprinkle with the grated nuts. Spread the bottom and sides with ice cream cones, diagonally on the bottom and vertically on the sides. Drain the pineapple pieces and, except for about 8 pieces, dice them quite small. Then layer vanilla and chocolate ice cream alternately with the pineapple cubes. Crumble nougat and spread evenly on the last layer. Spread with vanilla ice cream and cover with ice cream wafers. Set in freezer for about 3 hours. Whip whipped cream until stiff. Turn out the cake. Decorate with dabs of cream and decorate with reserved pineapple cubes. Cut into slices and bring to the table on the spot. Goes well with a hot punch or Irish coffee.
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