Coconut-Layered Pound Cake
1 loaf (16 ounces) frozen pound cake, thawed
2-2/3 cups flaked coconut
1 can (14 ounces) sweetened condensed milk
1/2 cup chopped almonds, toasted
1 cup chocolate fudge frosting
Cut cake horizontally into four layers. In a small bowl, combine the coconut, milk and almonds.
Place bottom layer on a serving plate; top with half of the coconut mixture, one cake layer and 1/2 cup frosting.
Repeat layers. Yield: 8 servings.
Recipe found here: Coconut-Layered Pound Cake