Samoa Pound Cake
An easy to make dessert! Pound cake topped with a fluffy caramel buttercream frosting, toasted coconut, and a decadent drizzle of caramel and chocolate on top.
Servings: 10
Ingredients
- 1 10.75 oz Sara Lee® All Butter Pound Cake
- ⅓ cup sweetened coconut
Caramel Frosting
- 3 tbsp unsalted butter softened
- 1 cup powdered sugar
- 1½ tbsp heavy cream
- 2 tbsp caramel sauce
Additional toppings
- 1 tbsp chocolate sauce
- 1 tbsp caramel sauce
Instructions
- Toast the coconut by placing the sweetened coconut into a small frying pan. Heat over low heat for about 5 minutes while stirring occasionally. Once the coconut is fragrant and tan remove from heat.
- To make the frosting, place the butter into a mixing bowl, mix on medium speed until creamy. Add the powdered sugar, heavy cream and caramel sauce. Mix on medium until smooth and creamy. Add more powdered sugar or heavy cream as needed to get correct consistency.
- Spread the frosting on top of the Sara Lee® All Butter Pound Cake, sprinkle with toasted coconut. Then drizzle with caramel sauce and chocolate sauce.
- Serve and enjoy!
Nutrition
Calories: 120kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 38mg | Potassium: 16mg | Fiber: 1g | Sugar: 13g | Vitamin A: 140IU | Calcium: 6mg | Iron: 1mg