A creamy coconut and chocolate chip filling is spread in between layers of pound cake, then drizzled with a rich chocolate ganache. All in only 15 minutes!
1loaf(16 ounce) frozen pound cake, thawed
1can(14 ounce) sweetened condensed milk
2cupsunsweetened coconut flakes, plus more for garnish
1cupHershey’s semi-sweet chocolate chips, divided
Cut the pound cake into thirds, lengthwise.
In a medium bowl, whisk together the sweetened condensed milk, coconut flakes, and 1/2 cup of the chocolate chips. Mix until thoroughly combined.
Place bottom layer of the pound cake on a serving platter. 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.
Place remaining 1/2 cup of chocolate chips and heavy cream in a medium microwave safe bowl. Microwave on high for 30 seconds; mix. Continue in 10 second intervals until chocolate has melted and mixture is smooth.
Drizzle chocolate ganache over cake with a sprinkle of coconut flakes. Slice and serve!
If you prefer to make your own pound cake from scratch, go for it!