Coconut-Layered Pound Cake - cooking recipe

Ingredients

16 ounces frozen pound cake
14 ounces sweetened condensed milk
2 2/3 cups flaked coconut
1/2 cup almonds, chopped and toasted
1 cup chocolate fudge frosting (I like Duncan Hines Dark Chocolate Fudge Frosting)

Preparation

Cut cake horizontally into 4 layers.
In a small bowl, combine the milk, coconut and almonds.
Place bottom layer on a serving plate; top with half of the coconut mixture, one layer cake and 1/2 cup frosting.
Repeat layers so that the top ends frosted. Enjoy!