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Ingredients:

1 Entenmann’s All Butter Loaf Cake
1 Can(14oz.) Sweetened Condensed Milk
1 Teaspoon Vanilla
1 Teaspoon Almond Extract
1/4 Teaspoon Ground Cinnamon
2-1/2 to 3 Cups Shredded or Flaked Coconut
2-1/2 Cups Mixed Frozen Berries - no sugar added, defrosted
1 Tablespoon Sugar
2 Teaspoons Cornstarch
1 Teaspoon Minced Candied Ginger
1/4 cup Water
1-1/2 to 2 Cups Lite Whipped Topping, optional Mint Leaves for garnish

Directions:

In a shallow 9-inch pie pan, combine condensed milk, vanilla, almond extract, and cinnamon.

Place coconut on piece of waxed paper.

Cut the Entenmann's All Butter Loaf Cake into 8 thick slices.

To assemble, dip each slice into the condensed milk mixture, coating each side. Dip into coconut, coating all over. Place on greased insulated cookie sheet or on a greased cooling rack placed on cookie sheet and bake at 325° for 20 minutes or until golden brown. Set aside to cool.

In a medium saucepan, place defrosted mixed berries. Mix with sugar, cornstarch, ginger, and water and cook over medium heat until mixture comes to a boil and sauce thickens, about 2 to 3 minutes.

Serve slices of coconut crusted cake topped with mixed berry compote. Whipped topping on side if desired. Garnish with mint leaves.

Serves 8

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