Summer Fruit Soak Cake with Coconut Cream Topping
A light, moist cake soaked in a creamy milk syrup, topped with a yogurt-cream layer and fresh summer fruit.
- Prep10 min
- Cook40 min
- Total50 min
- DifficultyEasy
- Servings10
This is the kind of dessert that disappears in minutes – a soft, buttery cake that soaks up a sweet, milky syrup and gets topped with a cloud-like cream and juicy fruit. Perfect for hot days when you want something cold, refreshing, and not too heavy.
The cake itself is simple to make, with basic pantry ingredients. The magic happens when you pour the milk mixture over the warm cake and let it chill. The result is a tender, melt-in-your-mouth dessert that tastes even better the next day.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F fan. Butter a 20x30 cm baking pan.
- In a bowl, beat the butter and sugar for 4-5 minutes until creamy and light.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Mix in the lemon zest and desiccated coconut.
- Fold in the sifted flour on low speed, just until combined – do not overmix.
- Pour the batter into the buttered pan and bake on the middle rack for about 35 minutes, until golden, risen, and pulling away from the sides.
- Once baked and the center is set, poke holes all over the cake with the back of a spoon.
- Let the cake cool completely.
- In a pitcher, whisk together the fresh milk, condensed milk, and buttermilk until smooth.
- Stir in the vanilla extract and pour the mixture evenly over the cooled cake.
- Refrigerate the cake until it absorbs all the syrup.
- Just before serving, mix the whipped cream with the yogurt and spread it over the cake. Top with fresh fruit, dust with powdered sugar, cut into pieces, and serve cold. Keep refrigerated.
💡 Tips
- For best results, use full-fat dairy – it makes the cake extra moist and creamy.
- You can prepare this dessert a day ahead; the flavors meld beautifully overnight.
- Any seasonal fruit works – berries, peaches, nectarines, or mango.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου