Layered Dulce de Leche, Coconut and Pecan Cake

CUT pound cake horizontally into 5 ¼-inch-thick slices. Place bottom slice on a serving platter and drizzle with approximately 5 tablespoons dulce de leche. Sprinkle with 2 tablespoons shredded coconut and 2 tablespoons chopped pecans. Press next cake layer over first layer and repeat process with dulce de leche, coconut and pecans; press down on each layer. Finish with top rounded layer, but do not decorate until ready to serve.

REFRIGERATE for 2 hours. Drizzle last layer with remaining dulce de leche and sprinkle with remaining 2 tablespoons shredded coconut and remaining 2 tablespoons chopped pecans. Serve with ice cream.