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Ingredients (3)

  • 6 (1-inch-thick) slices Lime Pound Cake
  • 6 scoops raspberry sorbet, either purchased or homemade
  • 6 tablespoons sweetened flaked coconut, toasted and cooled
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Nutritional Information
  • Calories598
  • Fat19.66g
  • Saturated fat7.68g
  • Trans fat0.25g
  • Carbs102.33g
  • Fiber2.31g
  • Sugar74.15g
  • Protein6.67g
  • Cholesterol85.8mg
  • Sodium510.46mg
  • Nutritional Analysis per serving (6 servings) Powered by

Thick grilled slices of lime-infused pound cake are a great way to end a summer barbecue. Top the warm cake with homemade Raspberry-Kirsch 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.

If the weather doesn’t permit outdoor grilling, you can make this in a grill pan or simply toast the cake slices in the oven.

Read more about grilling.


  1. 1Heat a charcoal or gas grill to medium (about 350°F).
  2. 2Place 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, close the lid, and grill on the other side until toasted, about another 3 minutes.
  3. 3Place grilled cake slices on 6 serving plates and top each with a scoop of sorbet. Sprinkle 1 tablespoon of the toasted coconut over each plate and serve.
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