Baking, Brunch, Cakes, Desserts, Fruit, Mexican, Milk & Cream, Pineapple, Summer

Three milks cake with passionfruit & pineapple

This cake is definitely one for the adults – the coconut rum soaked cake with the tropical pineapple and passionfruit is divine.

This recipe along with a wonderful Beetroot and goats cheese filo pizza and Crispy spiced beef with chilli and mint salad were demonstrated at the Castle Towers Cooking School which ran from March 2017 through to May 2017. It was so wonderful being the Castle Towers Cooking School Ambassador. I had a great time meeting everyone that came along to the demonstrations. Hope you enjoy this recipe!

To see the video of this recipe being made – please visit my facebook page: kitcheninkau

Three milks cake with passionfruit & pineapple
Three milks cake with passionfruit & pineapple
Print Recipe
Servings Prep Time
12 45 mins
Cook Time Passive Time
55 mins plus standing or refrigeration time
Servings Prep Time
12 45 mins
Cook Time Passive Time
55 mins plus standing or refrigeration time
Three milks cake with passionfruit & pineapple
Three milks cake with passionfruit & pineapple
Print Recipe
Servings Prep Time
12 45 mins
Cook Time Passive Time
55 mins plus standing or refrigeration time
Servings Prep Time
12 45 mins
Cook Time Passive Time
55 mins plus standing or refrigeration time
Ingredients
Servings:
Instructions
  1. Preheat oven to 170°C/150°C fan-forced. Grease a deep, 20cm (base) cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
  2. Using an electric mixer, beat butter, sugar and vanilla in a large bowl until pale and creamy. Add egg yolks, one at a time, beating well between additions. Wash and dry beaters. Beat egg whites in a clean bowl until soft peaks form.
  3. Add half the flour to butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Stir in half the passionfruit pulp. Fold in egg whites.
  4. Spread mixture into prepared pan. Smooth surface. Bake for 55 minutes or until a skewer inserted into the centre comes out clean (cover cake loosely with foil if over-browning during cooking).
  5. Meanwhile, combine evaporated milk, condensed milk and rum in a jug. Using a skewer, pierce warm cake all over. Slowly pour syrup over so it soaks into cake. Cool at room temperature, for 4 hours or until all the syrup is absorbed and cake is completely cold (you can cover and refrigerate overnight if preferred).
  6. Remove cake from pan. Spread cream over cake. Top with pineapple and remaining passionfruit pulp. Serve.
Recipe Notes

Cake can be made the day before required. Store, covered, in the refrigerator.
If you don't have coconut-flavoured rum, use regular (unflavoured) white rum.


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