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- 200g butter, plus extra for greasing
- 200g caster sugar - I used fructose
- 2.5mls vanilla extract
- 4 eggs
- 200g self-rising flour, plus extra for the tin
- For the 3 milk mixture
- 100mls evaporated milk
- 100mls coconut milk
- 100mls cream
- For the Chantilly cream
- 100mls cream
- 10g honey
- 1 vanilla pod, seeds only
- For the icing
- 100g chocolate, melted
View Full Recipe at Lavendar and Lime
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