Ingredients
Whipped coconut cream
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) over the sides.
2.Combine strawberries, blueberries and raspberries in a small bowl.
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 egg white mixture until well combined. Sift flour and baking powder onto 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, for 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 mango slices and rind.
Shake the can of coconut cream before you open it. You can use whatever berries you like, such as mulberries and loganberries. If you have a zesting tool, you can use it to make long thin strips of lime rind instead of grating it. The cake is easier to cut using a flat-bladed knife, rather than a serrated knife. This cake is best made on the day of serving.
Note
