Cavegirl Mystery Basket Challenge: Mango and Watermelon Poke Cake

I just started blogging very recently.  I started following all of my favorite paleo chefs and I came across a cooking contest at Cave Girl Cuisine.  http://cavegirlcuisine.net/2013/05/15/2nd-annual-cavegirl-mystery-basket-challenge/

I decided to give it a try!  The contest rules were that you had to use 4 of the following ingredients in the dish.

Mystery Basket:
pork belly
lump crabmeat
chicken livers
beets
parsnips
macadamia nuts
pumpkin seeds
coconut flour
watermelon
mango
rainbow chard
avocado

I am ready for Summer, and was excited about the mango, watermelon, macadamia nuts, and coconut flour.  I wanted to create a Summer dish with those ingredients and came up with Mango and Watermelon Poke Cake.  I was really pleased with the way it turned out.  It is the perfect summer dessert!  The recipes are due Friday so I'll let you know how I do!  (Not expecting too much....I'm sure there are a TON of entries.)  It was so fun thinking outside of the box with different ingredients.  If you could choose 4 of these ingredients to use, what would they be?  What would you make?!

Mango and Watermelon Poke Cake

Cake Ingredients:
1/4 cup ghee (or butter)
1/4 cup coconut oil (not melted)
1 cup coconut palm sugar
1 cup macadamia nuts ground in high powered blender4 eggs
1 cup coconut flour
2 tsp baking soda
1 tsp salt
1 and 1/4 cup unsweetened coconut milk
Zest of one large orange
jumbo cupcake tin

Mango and Watermelon Sauce:
1 cup cubed fresh mango
3/4 cup cubed watermelon
2 tbsp honey
juice of 1 lime
500ml coconut water

Preheat oven to 350
Combine coconut palm sugar, room temperature ghee, and coconut oil in a bowl
Mix sugar, ghee, and coconut oil with a hand mixer for 4 minutes *mixing the whole time is important
Separate the egg yolk from 4 eggs and save the whites in a small bowl
Pour the yolks into the sugar mixture one at a time while mixing
Add baking soda and salt to batter
Pour 1/2 cup of milk into the cake, mix
Pour 1/2 cup of coconut flour into the batter, mix
Pour 1/2 cup of the milk into the batter, mix
Pour 1/2 cup (the rest) of the coconut flour into the batter, mix
Pour 1/4 cup of milk into the batter, mix
Stir in ground macadamia nuts
Stir in orange zest
Beat the egg whites until they form stiff peaks
Fold egg whites into batter
Line the bottom of the tin with parchment paper
Spray the pan with olive oil spray
Pour the batter into the pan
Bake for 37 minutes
Put mango and watermelon sauce ingredients in blender and blend until smooth
Take cupcakes out of the pan and place on a cooling rack
Once cool enough to handle, take one cake in your hand and poke holes all over the bottom with a toothpick
Spoon the mango and watermelon sauce over the holes and continue poking with a toothpick to help the sauce soak in
Continue until the sauce won't soak in anymore
When ready to serve, spoon mango and watermelon sauce over the cake
Enjoy!!