Prep Time 20 min
Cook Time 15 Min
Servings 4
Difficulty Easy


  • 1/2 cup Water
  • 1/3 cup Sugar
  • 1/4 cup Cocoa powder
  • 2 tablespoons Medaglia d'Oro® Instant Espresso Coffee
  • 1/3 cup heavy cream
  • No-Stick Cooking Spray
  • 4 (1/2-inch thick) slices loaf-style pound cake
  • 1 pint coffee flavored ice cream
  • 1/4 cup Sweetened coconut flakes toasted


  • Step 1

    Chocolate Espresso Sauce: HEAT water, sugar, cocoa and espresso powder over medium heat in small saucepan. Bring to boil. Add cream; return to boil. Cook 5 minutes or until thickened, stirring often. Remove from heat.

  • Step 2

    Sundae: COAT small skillet with no-stick cooking spray. Heat skillet over medium heat. Add 1 slice pound cake. Cook 1 to 2 minutes on each side until lightly brown. Repeat with remaining cake slices.

  • Step 3

    PLACE 1 slice grilled pound cake on dessert plate. Top with 2 small scoops coffee ice cream. Drizzle with 3 tablespoons chocolate espresso sauce. Sprinkle 1 tablespoon toasted coconut on top. Repeat to make 4 sundaes.