This is perfect to serve to any visitor. The taste of this coconut pound cake will cater to anyone, including kids. Coconut is something that is more popular among the adults, but the way it blended with the other ingredients on this dish makes it one loved ingredient. Our friend over at Taste Of Home has this to say about this recipe:
“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!”
I love Almond Joy candy bars, which is probably the first reason why I immediately fell in love with this recipe. It’s my friend who recommended this recipe to me after I begged her for it when I tasted a slice at her house. It’s definitely a one of a kind pound cake that you will fall head over heels for. You’ll be surprised by how easy it is to make.
Ingredients
1 package (7 ounces) Great Value sweetened shredded coconut
1 can (14 ounces) Eagle Brand sweetened condensed milk
1/2 cup chopped Kirkland almonds, toasted
1 loaf (16 ounces) Sara Lee frozen pound cake, thawed
1 cup Pillsbury chocolate fudge frosting
Instructions
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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Quick Tip: You can use any type of nuts, if you prefer.
Thanks again to Taste Of Home for this amazing recipe.