Clarion County Recipe of the Day: Coconut-Layered Pound Cake

J.C. Taggart

J.C. Taggart

Published April 5, 2018 4:01 am
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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.

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