Sophie Michell served up a deliicous Coconut Tres Leche Cake With Rum Caramel Sauce on Sunday Brunch.

The ingredients are: 5 Eggs separated, 120g self raising Flour, 1.5 teaspoon baking powder, 200g Caster sugar and 80ml milk.

For the milk soak: 300ml can Condensed milk, 200ml coconut milk and 300ml Evaporated milk.

For the rum caramel sauce: 200g Caster sugar, 60ml water, 60ml Rum, 120ml Double cream, Pinch of salt and 25g Butter.

For the whipped cream: 500ml whipping or double cream, 50g icing sugar, Cinnamon and Coconut shavings.

See dessert recipes in the book titled: Tasty Dessert available from Amazon now.