Ingredients
1 package (7 ounces) sweetened shredded coconut1 can (14 ounces) sweetened condensed milk1/2 cup chopped almonds, toasted1 loaf (16 ounces) frozen pound cake, thawed1 cup chocolate fudge frosting
Preparation
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.
