This recipe is for chocolate, almonds, and coconut lovers!
Coconut-Layered Pound Cake
Ingredients
1 — 7 oz. package sweetened shredded coconut
1 — 14 oz. can sweetened condensed milk
1/2 cup chopped almonds, toasted
1 — 16 oz. loaf frozen pound cake, thawed
1 cup chocolate fudge frosting
Directions
~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.
~Makes eight servings.