Ramadan is around the corner and this gave me a good excuse to try this luscious looking banana and coconut three milk cake to take along when visiting family for Iftar. This was my first time making this type of cake and decide to try Donna Hay’s version from one of her magazines, “fresh, fast and simple”. It’s not complicated and is pretty straight forward to make but needs time to absorb the milks, so you could prepare it the day before.
I followed her recipe almost to a tee, but as I had no self-raising flour, used all-purpose flour and added some baking powder. My springfrom cake tin was slightly bigger but that didn’t pose a problem. It’s a well used cake tin and not shiny new, so lined the sides and base with non-stick baking parchment.
My only concern was when soaking the cake while in the tin, the milk liquid seeping through the bottom of the tin would have an aftertaste. And as a back up, reserved half a cup of the milk liquid. As I had thought, the milk liquid collected (more came through than expected) from underneath the tin had an aftertaste so I discarded this. After removing the cake from the tin and placing it on a rimmed serving plate, poured over the reserved milk liquid then topped with the whipped cream. You might want to keep this in mind if your tins are not spanking new. Or maybe you are meant to discard the milk that leaks through?
In my opinion the two cups of single cream for the topping seemed excessive so I reduced the amount and used whipping cream instead. The coconut flakes were shop bought and the dried marigold blossoms were an afterthought and add a little more color to the topping.
Baked, sliced and photographed the tasters were waiting, but the cake didn’t get the big thumbs up I had hopped for. There are many versions of three milk cakes and we decided one made without banana would be preferred. Although we weren’t bowled over by this banana and coconut three milk cake you might like to try it or it could be your inspiration (and mine) to try another version. But it does make a pretty picture.
Banana and Coconut Three Milk Cake
Adapted from an original recipe by Donna Hay
180g unsalted butter, softened
225g caster sugar
2 teaspoons vanilla extract
1 cup ripened mashed banana
225g all-purpose flour
2 teaspoons baking powder
250ml canned coconut milk
250ml full-fat milk
1 can (395g) sweetened condensed milk
200ml whipping cream
25g toasted coconut flakes
1 tablespoon of dried marigold blossoms (optional)
You will need: 23 inch springform cake tin. Grease and line sides and base with non-stick baking parchment.
How to make:
Preheat oven to 160°C / 325°F/140°C Fan/Gas 3.
Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 6–8 minutes or until pale and creamy. Scraping down the sides of the bowl now and then.
Add the eggs, one at a time, beating well after each addition. Add the banana and sieve in the flour and baking powder. Beat on low-speed until just combined. Spoon the mixture into the prepared cake tin and smooth over the top.Bake for 45–50 minutes or until cooked when tested with a skewer. Cool completely in the tin.
Using a skewer, make many holes all over the top of the cake. Place the milks in a large jug and whisk well to combine. Place the cake tin on a baking tray to catch any leaks and gradually pour the milk liquid all over the cake. Refrigerate for 4 hours or overnight until the milk mixture is absorbed.
Remove the cake from the tin and place on a serving plate. And if you have reserved some of the milk liquid to pour over, use a rimmed plate. Place the cream in a bowl of an electric mixer and whisk until firm peaks form. Top the cake with the cream and sprinkle with coconut flakes and marigold blossoms to serve.