Pound Cake with Caramelized Fruit and Coconut Whipped Cream




  1. 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.
  2. 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.
  3. 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.
  4. Place the baking sheet in the oven and broil the fruit on high for 10-12 minutes.
  5. 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.
  6. Slice your pound cake, drizzle it with the coconut whipped cream and then top it with the caramelized fruit.
  7. Enjoy!


*Pick up the most delicious homemade pound cake you can find. I went to a local bakery for this one and it was delicious! **You may need to use a tad more than 1 cup, but start with 1 cup and go from there, adding an additional 1/4 cup if you need the whipped cream to be thicker