- 20 mins
- 50 mins
- 180g butter, softened
- 1 cup (220g) caster sugar
- 1 tbsp Queen Finest Madagascan Vanilla Extract
- 5 eggs
- 1½ cups (225g) self-raising flour
- 250ml milk
- 395g can sweetened condensed milk
- 250ml coconut cream, well mixed
- 1tbsp Queen Finest Madagascan Vanilla Extract
- 500ml thickened cream
- 2-3 tsp Queen Vanilla Bean Paste
- 1 tbsp honey
- Fresh fruit, to serve
Preheat oven to 160C. Grease and line 22cm round baking tin.
In a mixer, combine butter, sugar and vanilla. Beat for 8 minutes until pale and creamy, occasionally scraping down the sides of the bowl.
Add eggs one at a time while mixing on medium speed, beating well between each addition. Add flour and mix gently until just combined. Transfer to prepared tin and bake for 45 to 50 minutes or until cake springs back to the touch and an inserted skewer comes out clean.
Cool cake completely in the tin, then once cool, use a fork to poke holes in the top of the cake.
Combine milks and vanilla for the soak, then place cake tin on a tray for soaking. Carefully spoon milk mixture over cake, allowing it to slowly absorb into the cake. Chill for 2 hours until absorbed, then when ready to serve, remove cake from tin and place on a serving plate.
Whip cream until soft peaks form then generously spread over top of cake. Combine honey and vanilla and gently swirl through cream. Serve with fresh fruit if desired.