coconut poke cake recipe
The Best coconut poke cake recipe
Coconut Poke Cake with Fresh Fruit
A light, moist cake infused with coconut flavor and topped with a tangy tomato sauce and fresh fruit. Perfect for a refreshing dessert or brunch treat.
🥘Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened shredded coconut
- 1 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut milk
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup tomato sauce
- 1 tbsp olive oil
- 1 tsp honey
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup fresh raspberries
- 1/2 cup fresh mint leaves
- 1 tbsp honey
👨🍳Directions
-
1
Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line the bottom with parchment paper. -
2
In a large bowl, whisk together the flour, shredded coconut, sugar, applesauce, coconut milk, egg, vanilla extract, baking powder, and salt until smooth and well combined. -
3
Pour the batter into the prepared loaf pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. -
4
While the cake bakes, prepare the tomato sauce by heating tomato sauce, olive oil, honey, and smoked paprika in a small saucepan over medium heat until warm. Season with salt and pepper. -
5
Once the cake is done, let it cool for 10 minutes. Spread the warm tomato sauce evenly over the top of the cake. -
6
Arrange fresh raspberries and mint leaves on top of the cake. Drizzle lightly with honey before serving.
🔧Equipment
- Mixing bowls
- Whisk
- Loaf pan
- Oven
- Spray bottle
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Coconut Poke Cake with Fresh Fruit Works
❓ Frequently Asked Questions About Coconut Poke Cake with Fresh Fruit
1. What is the best way to store leftover poke cake to keep it fresh?
Wrap any leftover poke cake tightly in plastic wrap or aluminum foil and store it in an airtight container in the refrigerator for up to three days. For longer storage, freeze portions in a sealed bag for up to one month. Thaw overnight in the fridge before serving.
2. Can I substitute coconut milk for fresh coconut in this recipe?
Yes, you can use full-fat coconut milk (the canned kind) as a substitute for fresh grated coconut. Use about 1 cup of coconut milk for every 1 cup of grated coconut called for in the recipe, but note that texture may vary slightly.
3. Why does the poke cake have a slightly dense texture?
The dense texture comes from the combination of the coconut milk and grated coconut contributing moisture, while the flour and baking powder create a light, slightly sturdy base. The cake’s structure is designed to hold up well when layered with the creamy filling. This is a common trait in moist coconut-based cakes.
4. Is this recipe suitable for gluten-free baking?
No, this recipe is not gluten-free by default. If you need a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Always double-check the product’s ingredients to ensure it contains no cross-contamination warnings.
5. What’s the ideal serving size for this coconut poke cake?
This cake is best served as a slice, typically around 1 inch thick. For a single slice, plan for about 1/16th of the total cake—enough to hold the creamy filling without being overly heavy. Pair with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.
