Ingredients:
1 package (10.75 ounces) frozen pound cake, thawed
1 bottle (15.8 ounces) NESTLÉ LA LECHERA Dulce de Leche (squeezable bottle), divided
10 tablespoons shredded coconut, divided
10 tablespoons chopped pecans, divided
Lowfat vanilla ice cream (optional)
Directions:
CUT pound cake horizontally into 5 ¼-inch-thick slices. Place bottom slice on a serving platter and drizzle with approximately 5 tablespoons dulce de leche. Sprinkle with 2 tablespoons shredded coconut and 2 tablespoons chopped pecans. Press next cake layer over first layer and repeat process with dulce de leche, coconut and pecans; press down on each layer. Finish with top rounded layer, but do not decorate until ready to serve.
REFRIGERATE for 2 hours. Drizzle last layer with remaining dulce de leche and sprinkle with remaining 2 tablespoons shredded coconut and remaining 2 tablespoons chopped pecans. Serve with ice cream.
Estimated Times:
Prep Time:
20 minutes
Cooling Time:
120 minutes
Total Time:
140 minutes
Servings: 12