Classic pound cake gets sliced and layered with a creamy coconut and chocolate chip filling, then drizzled with a chocolate ganache. It’s a dessert all dressed up for a weekend brunch, casual dinner party, or holiday gatherings. It’s easy to make, but looks like you spent days working on it!

Layered Pound Cake Recipe

What’s better than tender, buttery pound cake? How about if it’s sliced in half, layered with a creamy coconut mixture, and finished with a rich, chocolate ganache! HECK YES.

We took pound cake and dressed it up for special occasions. The nice part is, it’s still very easy to make – it’s just looks like you spent a few days working on it.

Ingredients Needed

Here’s what you need to make this layered pound cake dessert:
(Scroll below to the printable recipe card for details and measurements.)

• Pound cake – We used our homemade pound cake recipe to make this, but you could use a different pound cake recipe, or even buy one to make this even dessert even easier.
• Creamy coconut filling – A mixture of sweetened condensed milk, coconut flakes, and mini chocolate chips.
• Chocolate ganache – Powdered sugar, unsweetened cocoa powder, softened butter, and milk are combined for a simple, but decadent chocolate glaze that coats the cake.

Recipe Variations

There are a few ways to alter this pound cake dessert. Change the:

• Cake. Instead of traditional pound cake, you could make it with chocolate pound cake for double the chocolate flavor.
• Filling. Replace the creamy coconut filling with some fresh sliced fruit and sweet fruit preserves mixed with a little raspberry liqueur. Delish!
• Topping. Drizzle with a plain icing and/or sprinkle with some toasted coconut flakes.

How to Make Layered Pound Cake

Once you have your pound cake made (or bought!), this dessert comes together in just a few simple steps. Here’s a brief summary:
Scroll below to the printable recipe card for details and measurements.)

1. Bake the pound cake. Allow the pound cake to cool completely, then cut into thirds, lengthwise.
2. Make the filling. Whisk together the sweetened condensed milk, coconut flakes, and the mini chocolate chips until combined.
3. Assemble. 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.
4. Wrap and chill. Wrap the cake up tightly and place in the fridge for 3 to 4 hours.
5. 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.
6. Glaze the cake and serve. 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!

Proper Storage

• Make the pound cake ahead of time. Baked and cooled pound cake can be made up to 5 days ahead of time if stored properly, covered tightly with plastic wrap and kept in the refrigerator. You can also buy a pound cake at the store, if preferred – make sure it’s a standard 9×5 loaf size, otherwise you will have more filling and ganache than this recipe calls for.
• Assemble ahead. Assembled cake can be made up to 2 days ahead, but leave off the glaze. Wrap tightly and store in the fridge. A bit before serving, add the glaze and allow to set before slicing.
• Storing leftovers. Any extra assembled and glazed cake should be wrapped tightly and kept in the refrigerator.

More Pound Cake Recipes:

• Kentucky Butter Cake
• Lemon Pound Cake
• Chocolate Pound Cake
• Cranberry-Orange Pound Cake

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!