Lilikoi fruit has the most amazing fragrance. The flowers on the vines are spectacular with delicate tendrils that stand out with their vivid purple centers. The plants seem to do well in our warm, dry climate here in Kihei. We grow both the yellow and purple varieties. If we are not using the puree right away, it goes in our freezer to be used at a later date for lilikoi jelly, tarts, and pound cake.
The gorgeous flowers of the lilikoi plant open up in the sunlight. The bumble bees do their thing flying from flower to flower pollinating as they go. You may notice the purple lilikoi tucked in the back of the vine.
The rind of the fruits are unassuming, however, once you cut the fruit in half, you’re in for a wonderful surprise. The aromatic juicy pulp is a delight. Don’t let the seeds deter you from tasting one. They can be eaten if you don’t mind a bit of “texture” but for jelly, glazes, sauces and such, I leave them out.
The easiest method for separating the pulp from the seeds is to use a blender on low speed. I then use a food mill and discard the seeds. You may use a sieve if you do not have a food mill.
The lilikoi glaze is what takes this pound cake to another level. It has become my favorite cake to bake these days.
Miyoko’s cultured vegan butter is a perfect alternative to real butter if you are lactose intolerant.
Our neighbors Judy and John spoil us with their fresh eggs. Not only are they superior to store-bought eggs (so much fresher) but they are lovely to look at with their various colors. A real treat.
Though not particularly attractive at this point, poking holes is the best way to get the lilikoi glaze to seep down into the cake. Spoon the glaze over the cake, wait for a few seconds for it to be absorbed and then continue with the remainder of the glaze.
This cake is tender, moist and not too sweet. Just how a pound cake should be. Once the glaze sets, it develops into a crisp and light sugar coating over the top of the cake.
- Cake:
- ¾ cup + 2 tablespoons (14 tablespoons, 198g) Miyoko's vegan butter (substitute with Earth Balance Buttery Sticks or unsalted butter) at room temperature
- ⅜ cup (85g) Green Valley lactose free cream cheese (or regular cream cheese), at room temperature
- ½ teaspoon kosher salt
- 1½ cups (298g) granulated sugar
- 1¾ cups (206g) unbleached all-purpose flour (King Arthur recommended)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon lilikoi puree
- 5 large eggs, at room temperature
- Glaze:
- ⅓ cup lilikoi puree
- ¾ cups granulated sugar
- Preheat oven to 350 degrees. Line the bottoms of two 8½ x 4½-inch loaf pans with parchment paper and grease each pan.
- In a medium-sized mixing bowl, beat together the butter and cream cheese with a hand-held mixer until soft and fluffy. Add the salt, sugar, flour, and baking powder. Beat for 4-5 minutes; the batter will be stiff (use a firm spatula).
- Add the vanilla, 1 tablespoon lilikoi puree, and 1 egg. Beat well. Continue to add the eggs one at a time, beating well and scraping the sides and bottom of the bowl after each addition. When done, the batter will be very fluffy. Spoon the batter into the prepared pans.
- Bake the cakes for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let cool on a wire rack for 15 minutes. Meanwhile, make the glaze by mixing the lilikoi puree and sugar together in a small bowl. Mix until well combined. The sugar will not have dissolved, but this is what gives the cake a light and crisp topping.
- Turn cakes out onto a wire rack (gently turn right side up) with a piece of aluminum foil underneath the rack. Poke holes with a wooden skewer all over the tops of each cake. Slowly spoon glaze over the cakes. Allow time for the cakes to absorb the glaze before adding more glaze. Slice and serve cake once it has cooled for several hours. You may freeze the pound cake for a few months. Wrap cooled cake in foil, place in plastic freezer bag.
