Make the most of beautiful berries by baking yourself a gorgeous cake studded with strawberries, raspberries and blueberries. This gorgeous berry and coconut tres leches cake is made with condensed, evaporated and coconut milks, hence the name tres leches which means three milks. It’s rich in flavour and perfectly moist in texture and guaranteed to delight everyone at your next morning tea.
Would you prefer sour cream cakes or mud cake recipes?
Ingredients
Method
1.Preheat oven to 160°C/325°F. Grease a 22cm (9-inch) square cake pan; line base and sides with baking paper, extending the paper 5cm (2-inches) above top.
2.Place half of the berries in a bowl; refrigerate until ready to serve. Chop remaining strawberries, then combine with remaining blueberries and remaining raspberries.
3.Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until glossy and stiff. Combine egg yolks, milk and extract in a small bowl. With the motor operating, gradually add milk mixture to the egg white mixture, beating until well combined. Sift flour and baking powder into mixture, then gently fold through; fold in berries. Pour mixture into pan; level surface.
4.Bake cake for 1 hour, turning pan halfway through cooking, or until a skewer inserted into the centre comes out clean.
5.Meanwhile, whisk condensed milk, evaporated milk and coconut cream together in a large jug until combined.
6.As soon as the cake is cooked, use a skewer to poke holes in the cake; pour milk mixture over hot cake. Cool cake in pan.
7.Meanwhile, make whipped coconut cream; push coconut cream through a fine sieve into a small bowl. Beat thickened cream, sifted icing sugar and extract in a small bowl with an electric mixer until almost soft peaks form. Fold in sieved coconut cream.
8.Spread whipped coconut cream on cake; decorate with reserved berries.
