Ingredients
Method
1.Preheat oven to 160°C/325°F. Grease a 22cm (9-inch) square cake pan; line base and sides with baking paper, extending the paper 5cm (2-inches) above top.
2.Place half of the berries in a bowl; refrigerate until ready to serve. Chop remaining strawberries, then combine with remaining blueberries and remaining raspberries.
3.Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until glossy and stiff. Combine egg yolks, milk and extract in a small bowl. With the motor operating, gradually add milk mixture to the egg white mixture, beating until well combined. Sift flour and baking powder into mixture, then gently fold through; fold in berries. Pour mixture into pan; level surface.
4.Bake cake for 1 hour, turning pan halfway through cooking, or until a skewer inserted into the centre comes out clean.
5.Meanwhile, whisk condensed milk, evaporated milk and coconut cream together in a large jug until combined.
6.As soon as the cake is cooked, use a skewer to poke holes in the cake; pour milk mixture over hot cake. Cool cake in pan.
7.Meanwhile, make whipped coconut cream; push coconut cream through a fine sieve into a small bowl. Beat thickened cream, sifted icing sugar and extract in a small bowl with an electric mixer until almost soft peaks form. Fold in sieved coconut cream.
8.Spread whipped coconut cream on cake; decorate with reserved berries.
