Coconut-Layered Pound Cake

Coconut-Layered Pound Cake
This recipe serves 8. One serving contains 557 calories, 10g of protein, and 22g of fat. If you have almonds, chocolate fudge frosting, condensed milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 10 minutes. It is a good option if you're following a gluten free diet.

Instructions

1
Cut cake horizontally into four layers. In a small bowl, combine the milk, coconut and almonds.
Ingredients you will need
AlmondsAlmonds
CoconutCoconut
MilkMilk
Equipment you will use
BowlBowl
2
Place bottom layer on a serving plate; top with half of the coconut mixture, one cake layer and 1/2 cup frosting. Repeat layers.
Ingredients you will need
FrostingFrosting
CoconutCoconut

Equipment

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Pound Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
NV Solera Cream Sherry
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
DifficultyEasy
Ready In10 m.
Servings8
Health Score5
Dish TypesSide Dish
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