1 pkg. (12 oz.) prepared pound cake
2 cups chocolate ice cream (1 pt.), slightly softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
Cut cake horizontally into 3 even layers. Place bottom cake layer on serving plate; spread with 1 cup of the ice cream. Repeat layers of cake and ice cream. Cover with top cake layer. Frost sides and top of cake with whipped topping; sprinkle with coconut. Serve immediately. Or, store in freezer until ready to serve.