Iced VoVo Poke Cake
This pretty Poke Cake version of the classic Aussie Biscuit will make your Australia Day celebations so tasty!
Prep Time20 mins
Cook Time45 mins
Total Time3 hrs
- 3/4 Cup plus 2 Tablespoon Coconut Flour
- 1/2 teaspoon Baking Soda
- Dash Salt
- 3 teaspoons Baking Powder
- 7 Eggs
- 1/3 Cup plus 1 Tablespoon Maple Syrup or Rice Malt Syrup
- 3/4 Cup plus 1 Tablespoon Milk of choice
- 2 teaspoons Vinegar
- 3 teaspoons Vanilla Extract
- 2 packed Cups Raspberries fresh or frozen
- 2 Tablespoons Maple Syrup/Rice Malt Syrup
- 1 teaspoon Lemon Juice
- 1 Tablespoon Arrowroot
- 2 Tablespoons Water
- 2 Cups Coconut Cream/Milk 2 400ml cans, lid removed and placed in the fridge over night. Use the thickened cream and discard the watery remains
- 3 teaspoons Vanilla Extract
- 3 teaspoons Maple Syrup
- 1/3 Cup of Raspberry Sauce
- If cream is too runny add 1 1/2 teaspoons of gelatin disolved in 2 Tablespoons of water see notes above
- Shaved or desicatted Coconut for decorating
Preheat oven to 175C/350F. Take an 8 inch (20cm) Square cake tin and line it with baking paper. Make sure the paper is long on 2 of the sides to help remove the cake once the sauce has been added.
Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
Whisk the egg whites on medium/high until soft peaks form.
Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
Continue whisking on medium/high and add the vanilla extract.
Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, add the milk and vinegar into the egg mixture.
In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
Pour the batter into the tin and smooth out the top. Bake for 30 minutes or until a toothpick inserted in the centre comes out clean.
Allow the cake to cool in the tin for 30 minutes.
After 30 minutes take the end of a wooden spoon and 'poke' holes in the cake at regular intervals (I did 4 or 5 rows of 5 holes; so 16-20 'pokes'). Do not make the holes too close together and do not push too far down; about 1/2 way is right.
Reserve 1/2 Cup of Raspberry sauce (this is for the Raspberry Cream which should already be made) and pour the rest over the Cake and spread it over the top and into the holes. Allow the cake to sit for at least 30 minutes in the fridge.
Remove the cake from the tin using the longer edges of baking paper and place on a serving tray.
Pipe the Raspberry Cream in lines over the top of the cake. Top with coconut.
Serve and devour!
The cake needs to be kept in the fridge.
Place the raspberries, sweetener and lemon juice in a saucepan. In a small bowl blend the water and the arrowroot into a smooth paste. Add to the saucepan.
Bring the mixture to the boil over a medium/high heat.
Reduce the heat to medium and simmer for 10-12 minutes. Stir regulary to prevent sticking or burning.
Place the Raspberry Sauce in a bowl and place in the frdige to cool until needed.
1/2 Cup of Raspberry Sauce will be not used on the poke cake; 1/3 Cup will be used in the Raspberry Cream, and the remainder of the reserved sauce will be used for serving.
Spoon the thickened cream out of the cans, discarding the watery remains. The cream should measure 2 cups.
Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened. Whisk in the Raspberry Sauce.
If a darker red is desired add the extra reserved sauce or 1/4 cup of mashed raspberries.
Place the whipped cream back in the fridge to thicken before using.