Ingredients

The following ingredients have 8 Servings
  • 16 ounce pound cake (, baked and cooled completely (see note))
  • 14 ounce can sweetened condensed milk
  • 2 cups coconut flakes
  • 1/2 cup MINI chocolate chips
  • 1 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons butter (, softened)
  • 2 to 4 tablespoons whole milk

Instruction

  • Cut the pound cake into thirds, lengthwise.
  • In a medium bowl, whisk together the sweetened condensed milk, coconut flakes, and the mini chocolate chips. Mix until thoroughly combined.
  • Place bottom layer of the pound cake on a very large piece of plastic wrap. Evenly spread half of the coconut mixture over the top. Repeat with the middle section of pound cake and remaining coconut mixture, ending with the top layer. Press down gently to adhere the layers.
  • Wrap up tightly and place in the fridge for 3 hours.
  • Make the ganache: Whisk together the powdered sugar, cocoa powder, and softened butter. Then add in 2 tablespoons of milk, adding in an additional tablespoon of milk at a time, if necessary, until mixture is smooth and drizzling consistency.
  • Unwrap cake and discard plastic wrap. Transfer cake to a serving platter. Evenly pour chocolate ganache over cake, allowing it to drip down the sides. Once the ganache has set, slice and serve!