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1
Preheat the oven to 325u00b0F. Grease and line a 9-inch square cake pan with parchment paper, extending paper above opposite sides for handles.
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2
Combine strawberries, blueberries and raspberries in a small bowl.
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3
Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until glossy and stiff. Combine egg yolks, milk and vanilla extract in a small bowl. Gradually beat milk mixture into egg white mixture until well combined. Sift flour and baking powder onto mixture, then gently fold in. Fold in berries. Pour mixture into prepared pan, smoothing top.
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4
Bake for 1 hour, turning pan halfway through cooking, or until a skewer inserted into the center comes out clean.
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5
Meanwhile, whisk condensed milk, evaporated milk and coconut cream in a large measuring cup until combined.
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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.
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7
Meanwhile, for whipped coconut cream, strain coconut cream through a fine sieve into a small bowl. Beat heavy cream, sifted powdered sugar and vanilla extract in a large bowl with an electric mixer until soft peaks form. Fold in coconut cream.
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8
Spread whipped coconut cream on cake. Garnish with mango slices and lime peel.
