Pound Cake with Caramelized Fruit will be your new favorite way to enjoy this classic dessert. It’s also topped with coconut whipped cream and is a dessert recipe that’s really ready in just minutes!
Let’s ease into the week with a recipe that is barely a recipe. A cheat recipe, if you will, because sometimes I’m lazy. I’m lazy when it comes to picking everything up off the floor before I sweep, I’m lazy when it comes to taking the trash out (there’s still room for a little more!), I’m lazy when it comes to bathing Layla (how often do dogs really need baths?), and sometimes I’m even lazy when it comes to making food.
Now normally this wouldn’t really matter—being lazy about cooking and/or baking is a fairly normal thing I think—but since this is kind of what I do for a living, I often feel that I’m now allowed to take shortcuts.
Well, NOT TODAY FRIENDS. Today we’re taking the biggest short cut of all. You see those slices of pound cake? I mean, you do see them, right?
I didn’t make them. So basically for this recipe I went to the store, purchased a really tasty looking pound cake, and then came up home, made coconut whipped cream while I simultaneously broiled some fruit I had in the refrigerator, and that was that. I feel like I’ve committed a crime but it’s also a little freeing too, though I feel like I need to clarify that I like coming up with recipes and I like the process of baking, but on some days—days when I’m extra busy/stressed/have more important things to do—I’m lazy, and I just want a damn cake rightthissecond.
Please tell me you know that feeling.
So yeah, this is a store bought (totally delicious) pound cake that I took up a few notches by adding coconut whipped cream—coconut milk and powdered sugar—and broiled caramelized fruit coated in brown sugar. For the fruit, I used a combination of orange, grapefruit, strawberries, and plum, but feel free to use what you have on hand. I will say that the citrus fruit seemed to caramelize the best, if that makes choosing a fruit any easier. Regardless of what you choose, I guarantee you’ll LOVE this pound cake with caramelized fruit!
Pound Cake with Caramelized Fruit and Coconut Whipped CreamPrint Rate
- 1 pound cake*
- 1 can 14 oz. full fat coconut milk, chilled
- 1 cup powdered sugar**
- 3 cups fruit of choice sliced (I used a mixture of oranges, strawberries and plums)
- 1/4 cup brown sugar
- Place the can of coconut milk in the refrigerator for at least 6 hours, but preferably overnight. This step is crucial--I tried to skip it and just use room temperature coconut milk and it didn't work.
- Once your coconut milk is chilled, remove it from the refrigerator and scoop the milk into a bowl, discarding any liquid that may be at the bottom of the can.
- Next, place sliced fruit in a bowl and add the brown sugar. Use your hands to mix them together, allowing the fruit to release some juices, and then place the fruit one by one on a baking sheet, reserving the juice for later.
- Place the baking sheet in the oven and broil the fruit on high for 10-12 minutes.
- While the fruit is broiling, continue making the whipped cream by adding powdered sugar to the bowl with the coconut milk. Use an electric mixer to mix everything together until you're left with a creamy consistency and taste similar to whipped cream.
- Slice your pound cake, drizzle it with the coconut whipped cream and then top it with the caramelized fruit.