Grilled Lime Pound Cake with Raspberry Sorbet
 

Aletha


Thick grilled slices of lime-infused pound cake are a great way to end a summer barbecue. Top the warm cake with homemade raspberry sorbet and toasted coconut, and get ready to bask in a flood of compliments.

Game plan: All the elements for this dessert can and should be made in advance.

Time/Servings
Total Time: 5 mins

Active Time: 5 mins

Makes: 6 servings

Ingredients
6 (1-inch-thick) slices Lime Pound Cake
6 scoops raspberry sorbet, either purchased or homemade
6 tablespoons sweetened flaked coconut, toasted and cooled
Instructions
Heat a charcoal or gas grill to medium heat (about 350°F).
Place pound cake slices on the grill and close the lid. Grill until pound cake is lightly toasted and has grill marks, about 3 minutes. Flip slices and grill on the other side, another 3 minutes with the lid closed.
Place slices of grilled cake on 6 serving plates and top each with a scoop of raspberry sorbet. Sprinkle 1 tablespoon toasted coconut over each plate and serve.