I love making this with my own homemade pound cake and when I have it, fresh coconut.

BIEN ME SABE (Coconut layer cake from Venezuela)

2 cups of milk
4 egg yolks
2 tbsp sugar
1 can Coco López (cream of coconut)
2 tbsp corn starch
1 lb Sara Lee pound cake
4 tbsp brandy
1 cup frozen coconut
cinnamon (for garnish)

Mix milk, yolks, and sugar in a saucepan and heat until mixture starts to thicken.

Add Coco López and corn starch and continue to
cook until the cream is thick and smooth.

Cool to room temperature.

Cut the pound cake into slices 1/2 inch thick.

Cover bottom of rectangular pyrex with some of the
cream mixture, layer slices of cake to cover.

Pour some of the brandy (mixed with water) over cake and
sprinkle with some of the shredded coconut.

Repeat in layers. Sprinkle with cinnamon and refrigerate overnight.