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Grilled honey lime peaches and pound cake

Grilled Honey Lime Peaches and Pound Cake

Here is a simple grilled dessert of sweet grilled pound cake topped with grilled honey lime peaches with a dollop of sweetened coconut milk whipped cream.
Course Dessert
Cuisine American
Keyword grilled peaches, poundcake
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 428kcal
Author Jere Cassidy


  • Grill, tongs, pastry brush


  • 1 10.75 oz Frozen Pound Cake, defrosted enough for 6 slices
  • 3 Yellow peaches firm not overly ripe peaches
  • 1/2 cup Mazola Corn Oil
  • 1/3 cup honey
  • 1 lime
  • 15 oz Coconut milk - full fat and chilled chill the coconut milk for several hours or overnight in the refrigerator


Preparing the peaches

  • Make the peach marinade first. Combine 1/4 cup of corn oil, 2 tablespoons of honey, zested lime and 2 tsp. of lime juice. Stir well to combine
  • Halve the peaches and remove the pit then place the peaches on a plate or tray.
  • Brush the peaches with the marinade and let sit for 15 minutes.

Preparing the Pound Cake

  • Cut the defrosted pound cake into 1" slices
  • With a pastry brush, brush the pound cake slices with the remaining 1/4 cup of corn oil.

Making the Coconut Milk Whipped Cream

  • Chill the bowl and the beaters for 15 minutes before whipping the cream
  • Open the can of cold coconut milk and carefully scoop out the hardened cream from the top and place in a large mixing bowl. Leave the coconut water for other uses.
  • With the whisk attachment slowly start whipping the cream and as it softens increase the mixer speed and beat on high until soft peaks form. Chill until ready to use.

Making the Honey Lime Drizzle

  • Mix the remaining honey and lime zest in a small bowl. Set aside.

Grilling the Peaches and Pound Cake

  • Thoroughly clean the grill grates and heat the grill on high while the peaches are marinating.
  • When ready to grill turn the grill to medium-low. On one side of the grill place the peaches on the grates cut side down then place the sliced pound cake on the grates.
  • Grill the peaches for about 5 minutes without moving. When ready, carefully flip the peaches over and grill another 5 minutes or until heated through and they are juicy and caramelized. Remove from the grill to a cutting board.
  • Grill the pound cake slices for about 5 minutes, they should have nice grill marks, then flip over and grill again for about 5 minutes until the pound cakes are toasted. Remove from the grill to a plate

Assembling the Dessert

  • Slice the peach halves into 4-5 slices depending on how big your peaches are. Place one pound cake slice on a dessert plate and top with the sliced peaches, a dollop of coconut whipped cream and a drizzle of honey and lime. Serve warm


Choose coconut milk without guar gum 
Chill the can of coconut milk for 6 hours or better, overnight so the cream solidifies.
For the peaches you want just-ripe peaches, they grill better than totally ripe peaches.


Serving: 6g | Calories: 428kcal | Protein: 3.7g | Fat: 23.6g | Saturated Fat: 6.7g | Sodium: 197mg