Serves 10
- 1 pkg (12 oz) pound cake
- 2 cups chocolate ice cream (1 pt) slightly softened
- 1 tub (8 oz) whipped topping, thawed
- 1/4 cup flaked coconut, toasted
- Cut cake horizontally into 3 even layers. Place bottom cake layer on serving plate; spread with 1 cup of the ice cream.
- Repeat layers of cake and ice cream. Cover with top cake layer.
- Frost sides and top of cake with whipped topping; sprinkle with coconut. Serve immediately. Or, store in freezer until ready to serve.
