Hawaiian poke cake

Hawaiian poke cake

hawaiian-poke-cake

This Hawaiian poke cake is a sweet tooth’s dream!

  • 40 mins + cooling
  • 12
  • Intermediate

INGREDIENTS

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

METHOD

  1. 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.
  2. 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.
  3. While cake is still hot, poke it with a skewer and immediately pour sauce over. Cool to room temperature.
  4. 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: Apr, 2017


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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