Coconut Pound Cake with Lemon Curd and Mixed Berries

Preheat the oven to 350. Line an 8 x 4 inch loaf pan with a parchment paper sling, leaving a two inch overhang of parchment on each side.

Whisk together the flour, baking powder and salt in a medium bowl. Set aside.

Place the sugar and coconut oil in the bowl of an electric mixer and using the whisk attachment beat until combined. Beat in the egg whites then the eggs, one at a time. Beat on medium-high until light and fluffy, approximately 3-5 minutes.

Add 1/3 of the dry ingredients and mix until just combined. Add ½ of the coconut milk and mix to combine. Repeat with the remaining flour mixture and coconut milk, ending with the flour mixture. Gently stir in the coconut.

Pour the batter into the prepared pan and bake for 50-55 minutes, or until a tester inserted into the middle comes out with moist crumbs. Remove the cake from the oven and let cool completely on a rack before slicing.

To Grill the Cake: Preheat the grill to medium high. Slice the pound cake into 1 inch slices. Lightly oil the grill. Place the slices of cake on the grill and cook for one minute, or until toasted with nice grill lines. Using a heatproof spatula flip the slices and grill another minute. Remove the cake from the grill and serve immediately with a dollop of lemon curd and mixed fresh berries.

For the Lemon Curd: Combine all the ingredients except oil in a saucepan. Whisk to combine. Cook, stirring constantly over medium-heat, until the curd thickens enough to coat the back of a spoon. Strain the mixture and stir in the oil. Place in the refrigerator to chill for 1-2 hours or until set. (Can be made up to 3 days ahead. Keep covered in the refrigerator)