Dulce De Leche Cake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 cups dulce de leche ice cream
• 1 lb cake
• 1 (8 ounce) container whipped topping
• 1/2 cup pecans, chopped
• 1 1/4 cups shredded coconut

Recipe

• 1 slice pound cake into two layers. soften ice cream until spreadable. (not melting, just soft).
• 2 place bottom layer of pound cake in a foil-lined pan the same size as the cake.
• 3 place two cups of dulce de leche ice cream over the layer and spread evenly.
• 4 top with remaining pound cake layer and press gently over the ice cream.
• 5 cover the cake with foil and freeze for 30 minutes or more.
• 6 remove frozen ice cream cake from foil lined pan and place on a cake platter. ice cake with thawed whipped topping.
• 7 sprinkle cake with chopped pecans and shredded coconut.
• 8 keep in freezer until ready to serve.
• 9 can use angel food cake if you prefer. i have use both and prefer pound cake because of the density of the cake.