Peanut-coconut tres leches cake

Serves 8-10

For the chiffon

• 160g fine sponge flour
• 1 tsp baking powder
• 150g caster sugar
• 0.5 tsp salt
• 65g vegetable oil
• 5 eggs
• 5 tbsp water
• 1 tsp vanilla
• A few nutmeg
• 0.25 tsp cream of tartar

For the coconut soak

• 200g whole coconut milk
• 170g evaporated milk
• 170g condensed milk
• 2 tbsp rum
• 2 tsp vanilla extract

For the topping

• 500g heavy cream
• 25g desiccated coconut
• 50g peanuts

Step 1
Preheat the oven to 150C/300F/gas mark 3.

Step 2
Grease the bottom only of a 20 x30cm rectangular tin.

Step 3
Do not grease the sides.

Step 4
Sift the fine sponge flour and baking powder together in a bowl, then whisk in 50g of the caster sugar and the salt.

Step 5
Set aside.

Step 6
In another bowl, whisk together the oil, egg yolks, water, vanilla and nutmeg.

Step 7
Make a well in the centre of the dry ingredients and gradually add the wet to form first a paste and then a consistency much like pancake batter.

Step 8
In the bowl of an electric mixer, whisk together the egg whites, the remaining 100g of the caster sugar and the cream of tartar.

Step 9
Whisk into firm, meringue-like peaks.

Step 10
Stir one-third of this mixture into the cake batter, then gently fold in the remainder.

Step 11
Pour the cake mix into the prepared tin and bake until set, golden and springy to the touch.

Step 12
While the cake cools, prepare the soak.

Step 13
Combine the milks in a saucepan over a low heat, stirring constantly so that the condensed milk does not burn on the bottom.

Step 14
Remove from the heat and add the rum and vanilla extract.

Step 15
Stir well and allow the mixture to rest for 10 minutes.

Step 16
Then pour it over the sponge to soak it.

Step 17
Cool in the fridge for 30 minutes.

Step 18
Lightly whip the cream for the topping.

Step 19
Remove the cake from the fridge.

Step 20
Cover it with the cream then sprinkle with coconut and crushed peanuts.

Step 21
Serve right away or chill until ready to serve.