You don’t have to have a love of coconut for this coconut pokecake recipe to be a success.
A simple but tasty recipe, it’s a great dessert for any occasion.
This coconut poke cake recipe features the classic coconut, as well as fresh squeezed lemon juice and lime zest.
To make this coconut-based poke cake, you’ll need to prepare the coconut.
Just mix it all together, add the water and the sugar, and you’re good to go.
The coconut’s a bit sticky and requires some cooking, but it’s worth the effort.
You can also add some shredded coconut to the mix to give it that coconut flavor.
After it’s cooked, just pour it into a glass and serve with a simple, delicious cup of tea.
Ingredients for the coconut poke Cake: Coconut 2 cups unsalted butter 1 1/2 cups sugar 1/4 cup water 1 egg 1 1 tablespoon coconut oil 1/3 cup shredded coconut 3 cups shredded coconut milk 1 teaspoon lemon juice 3 tablespoons lime zester 2 teaspoons lemon zest Directions: Mix the butter, sugar, water, egg and coconut oil together.
Add the shredded coconut, lemon juice, lime zests and lemon zests.
Stir it until the mixture comes together.
If it gets too wet, add a little more water or milk.
Now you’ve got the coconut and you’ve added the coconut oil, it will be the perfect consistency for the poke cake.
Once the coconut is cooked, pour it in the bowl of a food processor or blender.
Blend until the coconut mixture is completely smooth.
Place the pokecake in the freezer for at least two hours or overnight.
Cool the pokecakes before serving.
Tips for making this coconut Poke Cake: Make sure you don’t use any butter or margarine to make this poke cake!
It’s best to use olive oil instead.
If you don, it can add a lot of fat.
Use a small amount of shredded coconut instead of the regular coconut.
It’s much easier to make.
Try using fresh squeezed lime juice instead of lime zEST for this recipe.
I’m partial to using shredded coconut because I’ve found it gives a more smooth texture.
It also has a much healthier flavor. Enjoy!