Cheat’s Raspberry and Coconut Poke Cake

Sweet treat.

I’m back! Sorry for not posting for the last couple of weeks – a combination of a holiday and lots to do at home kept me out of the kitchen for a little while.

Anyway, for today’s recipe I thought I would try a ‘poke’ cake. I’ve seen quite a few of these on my facebook feed lately so I guess they must be trendy at the moment ūüėČ Basically it is a standard cake with holes poked into it so you can fill them with sauce or syrup. Yum.

My version is a little bit of a cheat because I used a packet mix to create the cake. This makes the recipe a little easier and more accessible for those who aren’t keen bakers. The simply raspberry and coconut flavours work together really well, and the result is a beautifully moist cake.

If you don’t like raspberry jam then you can substitute for strawberry or even marmalade.

Ingredients – makes a 18cm/7 inch cake:

  • 1 packet vanilla cake mix
  • 1/4 cup finely desiccated coconut, plus extra to decorate
  • 3/4 cup coconut cream
  • 1/2 cup vegetable oil
  • 1 egg
  • 1/2 cup raspberry jam
  • 2 tbsp water
  • 1 tbsp white sugar

Method:

  • Heat your oven to 180C/160C fan forced/350F and lightly spray a 18cm/7 inch spring-form cake pan with cooking spray.
  • Put the cake mix and desiccated coconut into a medium bowl and stir.
  • Put the coconut cream, vegetable oil and the egg into a jug and whisk with a fork to combine.
  • Add the liquid from the jug to the cake mix in the bowl and stir until you have a smooth batter. Pour the batter into the prepared cake pan.
  • Bake for about 30 minutes or until the cake is golden and a skewer comes out clean when inserted into the centre of the cake.¬†Remove from the oven and leave the cake in the pan to cool.
  • Meanwhile, put the raspberry jam, water and sugar into a small saucepan over a medium-low heat on the stovetop. Bring to the simmer for 5 minutes then turn off the heat and leave to cool.
  • Once your raspberry syrup has cooled, remove the cake from the pan and place on¬†your serving plate.
  • Poke holes into the top of your cake using a small clean wooden spoon handle, or your meat thermometer (which is what I used as it has a point on the end which makes nice holes). You can either poke the holes randomly or in a pattern, but don’t go too close to the edge of the cake because it might crumble.
  • Slowly¬†spoon the raspberry syrup over the top of the cake – let¬†it soak into the holes and try not to get too much down the edges of the cake. Once the holes are filled, spoon an even layer of the syrup over the top of the cake.
  • Scatter extra desiccated coconut over the top of the cake to decorate.
  • Leave the cake for a further 30 minutes to cool completely before serving.
  • Enjoy!

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