Ingredients
14 oz (400 g) almond sponge cake, sliced
½ cup (12cl) coconut milk
1 Tbsp Cointreau
1 cup (25cl) heavy cream, very cold
1 Tbsp confectioners' sugar
1 pint (300g) fresh strawberries, rinsed and
trimmed
2 ripe bananas
fresh mint sprigs for garnish
1 - Soak slices of cake 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, then sliced strawberries and bananas.
4 - Garnish with fresh mint.
