Dessertsbellyfull5.0
Coconut-Chocolate Layered Pound Cake
Classic pound cake gets sliced and layered with a creamy coconut filling, then drizzled with a chocolate ganache. It's a dessert all dressed up for a weekend brunch or holiday gatherings.
👥 8 Servings⏱️ Prep & Cook: 3h 15m⏳ Prep: 15 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
📝 Preparation Steps
1
Cut the pound cake into thirds, lengthwise.
pound cake (, baked and cooled completely (see note))16 ounce
2
In a medium bowl, whisk together the sweetened condensed milk, coconut flakes, and the mini chocolate chips. Mix until thoroughly combined.
coconut flakes2 cups
3
Place bottom layer of the pound cake on a very large piece of plastic wrap. Evenly spread half of the coconut mixture over the top. Repeat with the middle section of pound cake and remaining coconut mixture, ending with the top layer. Press down gently to adhere the layers.
pound cake (, baked and cooled completely (see note))16 ounce
4
Wrap up tightly and place in the fridge for ⏱️ 3 hours.
5
Make the ganache: Whisk together the powdered sugar, cocoa powder, and softened butter. Then add in 2 tablespoons of milk, adding in an additional tablespoon of milk at a time, if necessary, until mixture is smooth and drizzling consistency.
powdered sugar1 cupbutter (, softened)2 tablespoons
6
Unwrap cake and discard plastic wrap. Transfer cake to a serving platter. Evenly pour chocolate ganache over cake, allowing it to drip down the sides. Once the ganache has set, slice and serve!
Nutrition Facts
calories
609 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
5 g
sugar Content
71 g
sodium Content
456 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
84 mg
carbohydrate Content
90 g
saturated Fat Content
19 g
unsaturated Fat Content
4 g
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