Recipe: Grilled Coconut Pound Cake with Kahlua Spiced Peaches and Coconut Whipped Cream

By Nancy Caivano

Grilled Coconut Pound Cake
with Kahlua Spiced Peaches
and Coconut Whipped Cream

Serves 6—8

For cake:
Cooking Spray
1 cup vegetable oil
2 cups sugar
5 eggs
1/2 cup milk
2 cups self-rising flour
1 tbsp vanilla extract
2 tsp coconut extract
1 cup sweetened, flaked coconut

For glaze: 1-1/2 cup sugar
3/4 cup milk
1/2 cup butter
1 tsp vanilla extract
1 tsp coconut extract

For peaches:
8 large peaches
1/2 cup Kahlua
1/2 cup brown sugar, packed
1/2 cup white wine vinegar
2 cinnamon sticks
3 tbsp butter
1 tbsp orange zest, julienne
1 tbsp lemon zest, julienne

For coconut whipped cream:
1 pt. heavy cream
1 tbsp vanilla
1 tbsp coconut extract
1/2 cup powdered sugar

For grilling:
1/2 cup melted butter
Sugar for sprinkling

Method:
For cake:
Spray a bundt pan well with cooking spray. Heat oven to 350° F.

Mix together oil and sugar. Add eggs, one at a time, beating well after each addition. Add milk and flour and beat well. Stir in extracts and coconut; mix until combined.

Bake in 350° oven for 1 hour. Cake should be golden brown.

Just before cake is done, prepare glaze—mix all ingredients in a small saucepan; bring to a boil. Remove cake from oven and punch holes in cake (use an ice pick or a thin knife). Pour hot glaze over cake. Allow cake to set in pan for about 15 minutes. Before removing cake from pan, take a thin knife and run around cake to separate cake from pan.

For peaches:
Dip peaches into boiling water for 1 minute. Plunge into ice water, remove skins, halve and take out stones. Put into pan with Kahlua, brown sugar, vinegar, cinnamon, butter, and zest. Cover, and cook over low heat for 30 minutes.

For whipped cream:
Combine cream, vanilla and coconut extract. Beat until foamy. Add sugar and beat to stiff peaks.

To grill and serve:
Spray grill rack well with cooking spray and preheat to medium-high heat. Brush pound cake slices with melted butter and sprinkle on both sides with sugar. Grill until well browned and toasted on both sides. Serve with peaches and coconut whipped cream.