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: April, 2017


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

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