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Ingredients
- 1 12 oz package pound cake
- 2 cups chocolate ice cream, slightly softened
- 1 8 oz tub cool whip, thawed
- 1/4 cup coconut, toasted
Preparation
Step 1
Cut cake horizontally into 3 even layers. Place bottom cake layer on serving plate; spread with 1 cup ice cream. Repeat layers of cake and ice cream. Cover with top layer of cake.
Frost sides and top of cake with cool whip. Sprinkle with coconut. Serve immediately, or store in freezer until ready to serve.