Paleo Strawberry Poke Cake with Coconut Whipped Cream
This scrumptious 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.
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