This Choco-Coconut Poke Cake is a delightful twist on the classic dessert, featuring a rich chocolate base and a luscious coconut filling, topped with a creamy avocado whip that adds a unique flair. Perfect for impressing guests or indulging yourself!

Ingredients

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsweetened almond milk
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar

For the Coconut Filling:

  • 1 cup coconut milk (canned)
  • ½ cup shredded unsweetened coconut
  • ¼ cup maple syrup
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract

For the Avocado Whip:

  • 2 ripe avocados
  • ¼ cup coconut cream
  • 2 tbsp agave syrup
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Whisk until well mixed.

Add the almond milk, vegetable oil, vanilla extract, and apple cider vinegar to the dry ingredients. Stir until just combined, being careful not to overmix.

Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Once the cake has cooled, use the handle of a wooden spoon to poke holes throughout the surface of the cake, about 1 inch apart.

In a saucepan over medium heat, combine the coconut milk, shredded coconut, maple syrup, cornstarch, and vanilla extract. Stir constantly until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.

Pour the coconut filling evenly over the poked cake, ensuring it seeps into the holes. Cover the cake and refrigerate for at least 2 hours to allow the filling to set.

For the avocado whip, scoop the flesh of the avocados into a blender or food processor. Add the coconut cream, agave syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy.

Once the cake has chilled, spread the avocado whip generously over the top. Garnish with additional shredded coconut, if desired.

Slice, serve, and enjoy this unconventional yet delicious Choco-Coconut Poke Cake with Avocado Whip!