Coconut-raspberry poke mini cake

Hello everyone!! It’s been a loooong time since my last post and I really missed it!

The last month I was so busy with my hyperactive daughter that is teething..again,the house and I didn’t have time for me,at all! I’m pretty much sure most of you are familiar with that…! I was like a happy zombie!

imageSo,finally,I found some time to make a quick mini cake! Few weeks ago,I bought a 4 inches cake molds and they are adorable!

As a base for my coconut cupcake I made this recipe,I also added 1/2 cup coconut and pineapple yogurt smoothie that I bought for my daughter And 1/2 tsp coconut extract.

Bake them at 350 F. It took 20 minutes to be baked. It all depends the oven. Meanwhile,while the cakes are baking make the raspberry cream. I bought a pudding powder artificially flavored with raspberry. I added some fresh raspberries as well. Once cream is ready let it cool and let it chilled in the fridge for 20 minutes to half an hour.

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When the cake is done let it cool completely, then start poking it with a round,thick stick,make holes all over the cakes. Pour the raspberry on top of that. As a topping I added whip cream,with some lemon zest and 1/4 powder sugar.

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the results are amazing! The cake is so fluffy,airy,the flavors are well combined and everybody

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