Coconut Flour Strawberry Poke Cake with Coconut Whipped Cream
This scrumptious coconut flour strawberry cake has a frosting of whipped coconut cream. Naturally gluten-free, paleo and with no refined sugars, this retro poke cake is refreshing and cool, served right from the icebox, and will be a smash hit at all your summer rendezvouses.
Servings: 18 servings
Calories: 214kcal
Ingredients
- 1 1/2 cups coconut flour
- 1/3 cup arrowroot
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 tsp. vanilla bean powder (optional)
- 8 large eggs
- 3 egg whites
- 1/2 cup ghee
- 2/3 cup honey
- 1 tbsp. vanilla extract
- 1/4 tsp. almond extract
- 1 cup full-fat coconut milk
Strawberry Sauce
- 2 cups fresh strawberries, quartered
- 1/4 cup honey
Topping
- 3 cups coconut whipped cream *see note or regular whipped cream
- sliced strawberries
Instructions
Dry Ingredients
- Sift coconut flour, baking powder and baking soda in a mixing bowl. *Note: Coconut flour must be sifted or the batter will be dense and heavy.
- Add arrowroot, salt and vanilla powder to coconut flour mixture. Whisk until combined.
Wet Ingredients
- Melt ghee in a small sauce pan and allow to cool slightly.
- In a mixing bowl, whisk whole eggs. honey, vanilla and almond extracts and coconut milk until well combined. Mix in cooled ghee.
- In a separate bowl, beat egg whites with a mixer until stiff peaks form. Set aside.
- Combine dry and wet ingredients mixing until combined. Then, fold in egg whites.
- Grease a 9x13 cake pan. Pour batter into pan and spread out until even and smooth.
- Bake at 350 degrees for 28 to 32 minutes or until a toothpick comes out clean.
Strawberry Sauce
- In a small sauce pan over medium heat cook down strawberries and honey. Cook 5-10 minutes until the mixture is reduced, sticky and thick.
- Remove from heat and mash with a potato masher. You should have 1 cup of liquid and it will be thick and chunky.
Finish Cake
- Remove cake from pan and cool on a wire rack for 15 minutes.
- Use the handle of a wooden spoon to push into the cake. You should make approximately 15 equidistant holes in the cake.
- Gently pour strawberry mixture into holes.
- Using a spatula, spread a thin layer of any remaining strawberry sauce over the cake.
- Cover cake and refrigerate until completely chilled.
- Remove from fridge. Frost with coconut whipped cream and decorate with sliced strawberries.
Notes
Coconut Whipped Cream
Here is a tutorial on how to make coconut whipped cream. You can thank me later. :-)
Nutrition Facts are for one slice of cake without whipped cream
Nutrition
Serving: 1slice | Calories: 214kcal | Carbohydrates: 24g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 154mg | Potassium: 129mg | Fiber: 4g | Sugar: 16g | Vitamin A: 122IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg
