I tried this cake in two different springform pans. Initially, I used an 8" springform pan, which just resulted in thinner layers, but I did use closer to 1000ml of ice cream. Next, I used a 7" springform pan and I was most pleased with the ratios when using this size. I only used 500ml of ice cream and it was perfect. So my recipe is based off using a 28cm springform pan. The base layer and chocolate/coconut layer will still work in an 8" springform pan they will just be thinner. But it is all about preference, just know that the ratios here are based on my 28cm pan.