4 Print View Full Screen Save

Layered Dulce de Leche, Coconut and Pecan Cake

Layered Dulce de Leche, Coconut and Pecan Cake
Makes:
12
Prep Time:
20
minutes
Total Time:
140
minutes
This easy to make but very elegant Layered Dulce de Leche, Coconut and Pecan Cake will impress everyone. Perfect for entertaining or a special treat with friends or family. Serve with ice cream for an extra special treat or top with shredded coconut.

In this recipe:


Store Locator

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.

Review This Recipe

No reviews yet. Be the first to review this recipe!

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

    *Percent Daily Values are based on a 2,000 calorie diet.

    Thank you for subscribing to the Meals.com newsletter!

    You will start receiving emails filled with delicious recipes and cooking tips shortly.

    What’s for dinner?

    The answer is easy with our most popular recipes!
    Sign up for our newsletter.

    See example email PRIVACY

    recipe finder

    Pinpoint a delicious recipe for any occasion faster using our recipe finder.

    Find Recipes

    tell us what you think

    Cancel
    Submit Your Review

    Layered Dulce de Leche, Coconut and Pecan Cake

    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.

    Save to Recipe Box

    Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

    Sign In

    IMPORTANT

    Soon the Recipe Box feature will no longer be available while we improve the experience. If you’d like to save this recipe, please bookmark or print it.

    add to my recipe box

    Layered Dulce de Leche, Coconut and Pecan Cake

    Add to Folder Cancel

    IMPORTANT

    Soon the Recipe Box feature will no longer be available while we improve the experience. If you’d like to save this recipe, please bookmark or print it.

    recipe added successfully!

    Layered Dulce de Leche, Coconut and Pecan Cake was added to your  folder.

    Close

    share with your friends

    Layered Dulce de Leche, Coconut and Pecan Cake