INGREDIENTS
2 1/2 cups
raspberries (fresh or frozen), plus more for topping
2 tbsp
raspberry liqueur or water
3 tbsp
sugar
3 tbsp
honey
3/4
cup, plus 1 tablespoon heavy cream, divided
1/2 tsp
vanilla extract
1/4 tsp
almond extract
1 cup
small cubes pound cake (I used lemon and marzipan pound cake), plus more for topping
3 tbsp
toasted coconut, plus more for topping