Bursting with juicy berries and finished with a cloud of whipped coconut cream, this Paleo Poke Cake With Blueberries, Strawberries, And Coconut Cream is a summer dessert worth digging into.
When summer hits, berry season is in full swing, and for many of us, that means piling strawberries and blueberries into everything from smoothies to salads to snacks eaten straight out of the carton. But if you’re craving something a little more celebratory, this Paleo poke cake with blueberries, strawberries, and coconut cream is here to sweeten things up. Light, fluffy, and filled with vibrant berry flavor, this is the kind of cake that brings a big “wow” factor with surprisingly minimal effort.
Poke cakes were a favorite growing up, all soft cake and sweet, syrupy filling. But, sparked by a nostalgic craving, I made a traditional version not long ago—and it totally fell flat. The boxed mix, the artificial flavors… it just wasn’t as good as the memory. This version, though? It takes the cake.
If you’re not familiar with poke cake, the concept is simple: bake a cake, poke holes in it, pour over a luscious syrup or filling, then chill so the flavors soak into every bite. In this Paleo version, those syrupy pockets are filled with a homemade blueberry sauce that’s naturally sweetened with honey and brightened with fresh berries.
The topping is just as dreamy—whipped coconut cream swirled over the chilled cake, then garnished with juicy strawberries. It’s naturally grain-free and dairy-free, but you won’t miss a thing.
Is Paleo Poke Cake Healthy?
Compared to traditional poke cake, which often uses boxed cake mix and artificially colored gelatin, this Paleo version is a cleaner, more wholesome option. The base is made from a blend of almond and coconut flours—both naturally gluten-free and lower in refined carbs. Honey sweetens the batter and the blueberry filling, keeping things refined sugar–free.
Want to make it even lighter? You could reduce the honey slightly in both the cake and the blueberry sauce (swap in maple syrup if that’s your preferred natural sweetener). For those avoiding eggs, a flax egg can work in a pinch, though the texture will be a bit denser. And while the coconut cream topping is already dairy-free, you can skip it altogether and serve the cake with a side of fresh berries for a simpler treat.
The Retro Story Behind Poke Cake
Poke cakes have been around since the 1970s and were originally a marketing invention designed to show off the versatility of gelatin. The technique caught on because it solved a common cake problem: dryness. By pouring a filling over the cake while it’s still warm and letting it soak in, every bite becomes moist and flavorful. This Paleo version gives the retro classic a modern upgrade, using homemade berry sauce instead of Jell-O and whole-food ingredients in place of boxed mixes.
How Do I Store Leftovers?
Store any leftover cake covered in the fridge for up to 4 days. Because of the coconut cream topping, this cake is best kept chilled and enjoyed cold. Freezing is not recommended, as the texture of the cream and sauce can change.
Serving Suggestions
This patriotic red, white, and blueberry cake is perfect for Fourth of July picnics, summer potlucks, or any sunny day when you want to serve something special. Garnish with a sprinkle of toasted coconut or even a drizzle of melted dark chocolate.
Looking for more berry-packed desserts? Try Berry-Cashew Cream No-Bake Bars, No-Bake Strawberry Pie, or Blueberry Cobbler. And for a lighter option, these fun Fruit Kabobs always hit the spot.
Ingredients
For The Blueberry Sauce:
- ½ cup full-fat coconut milk
- ½ cup fresh blueberries frozen will work; measure when defrosted
- 3 tablespoons honey
For The Cake:
- ¼ cup coconut oil plus more for greasing the pan
- 2 cups almond flour 210 grams
- ⅓ cup coconut flour 32 grams
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ cup honey
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
For The Coconut Cream:
- 1 can full-fat coconut milk (13 ounces) chilled overnight
- 2½ tablespoons honey
- Fresh strawberries for topping
Instructions
- To make the blueberry sauce, place ½ cup of coconut milk and blueberries into a small food processor (mine is 3 cups) and process until smooth and combined. (TIP: Whisk the coconut milk really well right in the can, as it does separate, before measuring.)
- Pour the mixture into a small saucepan and add the honey. Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, whisk frequently and cook until the mixture reduced by ¼, about 15-20 minutes. You want to end up with just over ½ cup of blueberry sauce. Turn off the heat and let the blueberry sauce cool.
- While the blueberry sauce cooks, preheat your oven to 350°F and line the bottom of an 8-inch square baking pan with parchment paper. Rub a little bit of coconut oil over the paper and up the sides of the pan to prevent sticking. Set aside.
- In a large bowl, whisk together the almond flour, coconut flour, salt, and baking powder until well combined. Set aside.
- In a small saucepan, melt the ¼ cup coconut oil and the honey until bubbly and smooth. Pour the mixture into a medium bowl and add the eggs and vanilla. Whisk until well combined.
- Pour the coconut oil mixture into the flour mixture and stir until well combined; it will be quite thick. Let the batter rest for 5 minutes, then spread it evenly into the prepared pan. Bake until a toothpick inserted in the center comes out clean and the top is golden brown, about 17-18 minutes.
- With the end of the handle of a wooden spoon, immediately poke 5 rows of 5 holes in the cake, leaving some space around the edges. Poke almost to the bottom of the cake, but leave a little space. Pour the blueberry syrup over the center of the cake and use a spoon to gently spread it so that it fills all the holes. Try to get as much sauce as you can in the holes, and not left on top of the cake. Cover with foil and refrigerate for at least 3 hours, up to overnight.
- Once the cake has cooled, flip the can of chilled coconut milk upside down and open it. Pour out the coconut water on top (save it for a smoothie!) and scoop the chilled cream at the bottom into a large bowl. Beat it with the honey until light and fluffy.
- Spread the coconut cream on top of the cake and garnish with strawberries. Serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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