Coconut-Layered Pound Cake
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:
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Ingredients for - Coconut-Layered Pound Cake

1. 1 package (7 ounces) sweetened shredded coconut -
2. 1 can (14 ounces) sweetened condensed milk -
3. 1/2 cup chopped almonds, toasted -
4. 1 loaf (16 ounces) frozen pound cake, thawed -
5. 1 cup chocolate fudge frosting -

How to cook deliciously - Coconut-Layered Pound Cake

1. Stage

Mix coconut, milk and almonds. Cut cake horizontally into four layers. Place bottom layer on a serving plate; top with half of the coconut mixture, one cake layer and 1/2 cup frosting. Repeat layers. Refrigerate, covered, until serving.

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