Banana Strawberry Milk Cake
400 g (14.1oz) almond sponge cake, sliced
½ cup (125ml) coconut milk
1 tablespoon Cointreau
1 cup (250ml) heavy cream, very cold
1 tablespoon confectioners sugar
300g (1 pint) fresh strawberries, rinsed and
2 ripe bananas
fresh mint sprigs for garnish
1- Soak cake slices in a mixture of coconut milk and Cointreau.
2- Whip chilled heavy cream, until it reaches soft peaks. Sweeten with confectioners sugar.
3- Assemble cake: alternate layers of cake, cream, sliced strawberries and bananas.
4- Garnish with fresh mint.