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ANZAC Poke Cake

Coconut and Golden Syrup give this ANZAC Poke Cake a traditional ANZAC flavour. The soft Coconut Cake oozes golden caramel and a light layer of Coconut Cream rounds out the flavour.
Prep Time30 mins
Cook Time40 mins
Total Time3 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    ANZAC Poke Cake

    • 9 Eggs
    • 1/3 Cup Maple Syrup or Rice Malt Syrup or Golden Syrup or a combination of 2
    • 2 teaspoons Vanilla Extract
    • 1 Cup plus 1/4 Cup Milk of choice
    • 5 teaspoon Baking Powder
    • 3/4 Cup plus 1 Tablespoon Coconut Flour
    • 1/2 Cup plus 1 Tablespoon Arrowroot
    • 2/3 Cup desicatted Coconut

    ANZAC Caramel

    • 1 1/2 Cups thickened Coconut Cream place an opened can of coconut cream/milk in the fridge overnight. Scoop off the thickened cream and discard the watery remains
    • 1/2 Cup Golden Syrup this can be swapped for Maple Syrup
    • 1 teaspoon Vanilla Extract
    • Dash of Salt

    Cream Frosting

    • Double if you like a thicker frosting or want to pipe/decorate the top
    • 1 Cup thickened Coconut Cream place an opened can/s of coconut cream/milk in the fridge overnight. Scoop off the thickened cream and discard the watery remains
    • 2 teaspoons Maple Syrup
    • 2 teaspoons Vanilla Extract

    Instructions

    INSTRUCTIONS

      ANZAC Poke Cake

      • Preheat oven to 180C/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 eggs into the clean bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk the egg on high for 5 minutes.
      • Add the maple syrup and vanilla and whisk until large peaks have formed. Continue whisking on medium/high and add the milk.
      • In a separate bowl, lightly whisk the dry ingredients 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).
      • Pour the batter into the tin and smooth out the top. Bake for 35-40 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 a tablespoon or 2 of ANZAC Caramel 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.
      • Spread the Cream frosting over the top of the cake. Top with coconut, ANZAC biscuits and the extra ANZAC Caramel.
      • Serve and devour!
      • The cake needs to be kept in the fridge.

      ANZAC Caramel

      • Place the coconut cream, golden syrup and vanilla extract in a medium saucepan and bring to the boil over a medium/high heat.
      • Simmer over medium heat for approximately 15-30 minutes, or until darkened and the mixture has halved in volume.
      • Remove from the heat and stir in the salt.

      Cream Frosting

      • In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
      • Place the cream in the fridge and allow to thicken before using (allow 4 hours)