In this Mexican-inspired recipe sweetened milks are spooned over after baking for extra moisture, then topped with a pillowy coconut cream, toasted coconut flakes and mango for sunshine on a plate.
Nutrition: per serving (15)
Heat the oven to 180C/160C fan/gas 4. Butter and line a deep 32cm x 23cm baking tin.
Whisk the sugar and eggs in a large bowl using electric beaters until pale and thick. Add the cream and coconut extract, and whisk for 1 min. Fold in the flour and baking powder using a large spoon or spatula.
Pour into the tin then bake for 45 mins or until a skewer inserted into the middle comes out clean.
Cool completely, then remove the baking paper and sit the cake back in the tin. Prick heavily all over with a wooden skewer, going all the way through the cake. Mix together the milks and rum, then spoon over the top in three stages, letting each soak into the cake before adding the next.
Whisk together the icing sugar and coconut rum, then whisk in the cream until thickened. Spread over the cake, then chill for 1 hr or until you want to serve.
To serve, scatter with the mango and coconut flakes, then cut into squares.
