A delicious zesty take on the classic sponge cake soaked in three types of milk, adapted from Delicious Australia.
Coconut and Lime Tres Leches Cake
Serves 8 to 10 people
200 g butter at room temperature
295 g caster sugar
2 tsp plus 2 tsp vanilla extract
5 limes (you will need both the juice and the zest, finely grated)
6 large eggs
450 g self-raising flour
a good pinch of salt
500 ml buttermilk
375 ml evaporated milk (1 x 380 g can)
400 ml coconut milk
250 ml cream
coconut flakes to serve
Preheat the oven to 160 degrees C. Line and grease a 22 cm round springform cake.
In a stand mixer, beat the butter, sugar and zest of 3 limes and beat until fluffy. Add 2 tsp of vanilla extract and salt and beat well. Add the eggs one at a time, beating well after each addition.
Place the lime juice in a measuring cup and top up with buttermilk until 350 ml.
In 2 batches, fold in the flour and buttermilk and lime juice mix, mixing well after each addition. Spoon the batter into the prepared tin and smooth the top.
Bake for 75 minutes or until a skewer inserted comes out clean. Cool for 20 minutes and prick the cake all over with a thin skewer.
Mix the rest of the buttermilk, evaporated milk, coconut milk and 2 tsp vanilla extract and pour the milk mixture ladle after ladle over the cake, waiting each time for the milk to soak in. You want to make sure that you place the cake tin on a large plate to catch any spills and leakage, and pour that over the cake right at the end.
Chill for at least 4 hours or overnight to chill completely. Then, remove the cake from the fridge about an hour before serving.
Whip the cream with the sugar and zest of one lime until stiff, and spoon it over the cake, decorating it also with some coconut flakes.