Adaptrix
Coco – NOT
This version is great because you
have the tres leches chilling in the
fridge in just over an hour! Omit all
the coconutty parts and make a
soak with 250 g/ml (9 oz) full-cream
(whole) milk, 380 g/ml (13½ oz)
evaporated milk, 190 g/ml (6½ oz)
regular sweetened condensed milk
(½ tin), 50 g/ml (1¾ oz) cream and
the vanilla and salt. Top with plain
whipped cream and sprinkle freshly
ground cinnamon on top. In summer,
dot fresh raspberries over the cream.

Café latte tres leches
Omit the toasted coconut and
replace with the same weight of
whole coffee beans to soak in the
milk. Swap the coconut condensed
milk for regular condensed milk.

Omit the coconut milk and add
380 g (13½ oz) evaporated milk.

Top with plain whipped cream and
a fine grating of dark chocolate.

Go big!
The best dessert for a summer
barbecue. Double the Heat and
whip sponge and bake in a 23 cm ×
33 cm (9 in × 13 in) leakproof
slab tin lined with only cooking oil
spray. When the sponge has just
baked, leave in the tin and poke
deep fork marks over the surface.

Pour the hot soak over as you poke,
dragging the fork a little to coax
the soak in. Leave to chill in the tin,
then cover with a double amount of
Kaya cream topping.

Pull up the plastic wrap overhang to cover the loaf and chill for a
minimum of 3 hours or, ideally, overnight. This is best served
very chilled.

To finish, peel back the plastic wrap and invert the cake tin onto the
serving plate.* Fully remove the tin and plastic wrap. Whip the cream
and half the kaya to soft malty swathes and smooth over the top.

Swirl the remaining kaya through the topping cream. (Optional extra:
sprinkle Lazy toffee crunch – Sesame Adaptrix, page 273 on top.)

Serve cold, without delay and in large bowls!**

* If you have unmoulded the cake and a lot of soak is seeping outside it but the
slices look dry inside then do this: save as much of the soak as you can and
reheat it. Slice the cake and place on serving plates. Pour the soak on the cut
sides of the cake and serve.

** This cake is also a milky dream layered with the kaya cream and sesame toffee
in small bowls and served à la trifle!