Method

• 1.
  Preheat oven to 170°C/150°C fan-forced. Grease a 37cm x 26cm x 5cm roasting tray and line with baking paper.
• 2.
  In a stand mixer fitted with the paddle attachment, beat butter and caster sugar for 3-4 minutes, until pale and fluffy. Add 2 tsp vanilla and beat to combine. Add eggs, 1 at a time, beating well after each. In two batches, fold in flour, a pinch of salt flakes and 450ml buttermilk. Spoon batter into prepared pan. Smooth the top.
• 3.
  Bake for 45-50 minutes, until a skewer inserted into centre of cake comes out clean. Stand for 20 minutes.
• 4.
  Using a skewer, make holes all over the cake. Combine condensed milk, coconut milk and remaining 450ml buttermilk in a jug with remaining 2 tsp vanilla. Pour half the mixture over the cake. Stand for 15 minutes, then pour over remaining mixture. Chill for 4 hours, or overnight, until cold.
• 5.
  To serve, whip cream and icing sugar to firm peaks. Spoon over cake. Top with fruit. Sprinkle with coconut to serve.
• 6.
  TO MAKE A SMALLER VERSION (SERVES 12-16): Halve the quantity of each ingredient. Grease and line the base and sides of a 20cm x 30cm slice pan with two large pieces of baking paper. Prepare the half-quantity of mixture according to above instructions and bake for 40-45 minutes, until cooked when tested with a skewer. Prepare a half quantity of the soaking liquid and soak the cake according to above instructions. Prepare half quantities of the cream and fruit to serve.