Everyday Recipes

Layered Dulce de Leche, Coconut and Pecan Cake

Level

Easy

Prep

20 minutes

Servings

12 servings

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.

Key Ingredients

Dulce de Leche

Dulce de Leche Squeeze Bottle

11.5 Squeeze Bottle

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)

Make It

Step 1

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.

Step 2

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.