‘Three milks’ cake is a delicious, moist and surprisingly light dessert. We put a spin on the traditional recipe, using coconut milk instead of evaporated milk, and serving it with fruit for a refreshing treat.
Image credit: Samantha Pinto
Serves 10
For the cake
5 eggs, separated
¾ cup sugar
1 t vanilla essence
1 cup cake flour
Pinch of salt
1 t baking powder
1 can coconut milk
½ can condensed milk
¾ cup full-cream milk
1 cup cream, whipped
4 nectarines, sliced
Method
1. Preheat the oven to 180˚C. Grease a 23cm round baking tin and sprinkle with flour.
2. Beat egg yolks, sugar and vanilla essence until light and doubled in volume.
3. In a separate bowl, sift flour, salt and baking powder together.
4. Fold in the egg-yolk mixture (be careful not to over mix).
5. Whisk egg whites on high speed until stiff peaks form, about 4–5 minutes.
6. Fold the egg whites into the other mixture.
7. Pour batter into the prepared tin, and bake for 20–25 minutes until set and golden.
8. Remove from oven and set aside to cool.
9. Run a knife along the edges of the cake and use a skewer to poke little holes into the top.
10. Combine the three milks in a jug. Pour this slowly over the whole cake, so that the liquid gets soaked up evenly.
11. Cover the cake and leave it in the fridge for 2 hours.
12. Top with whipped cream and peach slices.
*Tip
You can use any stone fruit or tropical fruit, such as mango or pineapple. Top with lightly toasted shredded coconut, if you like.
Recipes & Styling: Chiara Turilli
This article was first published in the December 2019 issue of Getaway magazine.
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