Coconut-Layered Pound Cake Recipe

4.5 16 13
Coconut-Layered Pound Cake Recipe
Coconut-Layered Pound Cake Recipe photo by Taste of Home
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Coconut-Layered Pound Cake Recipe

Read Reviews
4.5 16 13
Publisher Photo
If you love chocolate, almonds and coconut, this cake is for you. It comes together in a flash and tastes just like an Almond Joy candy bar! —Linda L. Nichols, Steubenville, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 package (7 ounces) sweetened shredded coconut
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup chopped almonds, toasted
  • 1 loaf (16 ounces) 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. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Coconut-Layered Pound Cake in Simple & Delicious May/June 2009, p30
  • 1 package (7 ounces) sweetened shredded coconut
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup chopped almonds, toasted
  • 1 loaf (16 ounces) frozen pound cake, thawed
  • 1 cup chocolate fudge frosting
  1. 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. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Coconut-Layered Pound Cake in Simple & Delicious May/June 2009, p30
Nutritional Facts

1 slice: 715 calories, 35g fat (19g saturated fat), 98mg cholesterol, 426mg sodium, 93g carbohydrate (72g sugars, 3g fiber), 10g protein.



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Reviews forCoconut-Layered Pound Cake

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KristineChayes User ID: 1441542 272784
Reviewed Sep. 7, 2017

"This couldn't be simpler and it was very tasty and moist. I assembled this cake tonight and my family loved it! I plan to make it again for a church luncheon this weekend. Thank you, Linda, for sharing this recipe :)"

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Jellybug User ID: 53068 260432
Reviewed Jan. 28, 2017

"I made this dessert to take to my daughter in law's family dinner party, Everyone loved it and I had many request for this recipe..."

MY REVIEW
Cklee1403 User ID: 7760621 255526
Reviewed Oct. 17, 2016

"This took a little longer for me to make because I couldn't find a frozen pound cake the right size so I had to bake one.The coconut mixture was very good.mine didn't turn out as pretty as the picture but the taste was good this would be a good dessert to make for unexpected guests if you kept the ingredients on hand"

MY REVIEW
cindiak User ID: 221828 255348
Reviewed Oct. 12, 2016

"I prefer my poundcake recipe, so used that instead. I can't believe how easy and yummy this was!"

MY REVIEW
Queenlalisa User ID: 15400 252605
Reviewed Aug. 13, 2016

"This was so easy and delicious. I don't like many frozen cakes but I love frozen pound cake. This made it beautiful and yummy. You can throw it together fast when company's coming."

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