This Hawaiian poke cake is a sweet tooth’s dream!
- 40 mins + cooling
FOR THE CAKE
- 410ml cake flour
- 10ml bicarbonate of soda
- 375ml sugar
- 2 eggs
- 5ml vanilla essence
- 440g tin crushed pineapple (with the juice)
FOR THE SAUCE
- 150g butter
- 380g tin evaporated milk
- 330ml sugar
- 250ml nut sprinkles
- 250ml desiccated coconut
FOR THE SOUR CREAM ICING
- 80g soft butter
- 750ml icing sugar
- 125ml sour cream
- 10ml vanilla essence
- pinch salt
- juice of ½ lemon, to taste
- For the cake, preheat oven to 180°C. Grease a 24cm x 29cm ovenproof pan. Combine all the ingredients and pour into the prepared pan. Bake for about 30 minutes or until cooked when tested with a skewer.
- For the sauce, bring butter, evaporated milk and sugar to a boil on medium-high and cook for about 12 minutes, stirring often until slightly thickened. Add nuts and coconut.
- While cake is still hot, poke it with a skewer and immediately pour sauce over. Cool to room temperature.
- For the icing, beat together all the ingredients until fluffy. Serve with the pudding.
Tip: If you prefer to pipe the icing onto the pudding add an extra cup of icing sugar until it’s firm enough. Spoon into a piping bag fitted with a 1cm round nozzle and pipe dollops onto the pudding.
Variation: Serve with vanilla ice cream instead of sour cream icing to help cut the sweetness.
FEATURE: NOMVUSELELO MNCUBE PHOTO: DYLAN SWART
Magazine issue date: April, 2017