Caramel Peppermint Crisp cake

Recipe from: 15 October 2014
recipes, cake, bake

Ingredients 13
Servings 10
Time 00:25

Ingredients

  • 120
    g
    butter, softened
  • 400
    g
    castor sugar
  • 360
    g
    cake flour
  • 1.5
    Tbs
    baking powder
  • 40
    g
    desiccated coconut, toasted
  • 1
    pinch
    salt
  • 3
    large eggs
  • 400
    ml
    coconut milk
  • FILLING:
  • 1
    tin caramel
  • 2
    cup
    cream, whipped to stiff peaks
  • 400
    g
    peppermint crisp chocolate, crushed
  • Mini Tennis biscuits , to garnish
 

Method

00:25
 

Preheat the oven to 170°C and line 3 x 20cm sandwich tins with baking paper.

Beat the butter, castor sugar, flour, baking powder, coconut and salt together on a low speed until a sandy texture forms.
Whisk the eggs and coconut milk together in a jug then slowly add to the dry ingredients while the mixer is running, to form a batter.
Divide the cake batter evenly between the prepared tins and bake in the preheated oven for 20-25 minutes or until a skewer inserted comes out clean, and the cakes are golden.

Allow to cool a little in the tin before turning out onto a cake rack.
Trim the cooled cakes by levelling the tops then place one cake layer on a plate.
Spread with caramel, whipped cream, peppermint crisp and crushed biscuits. 
Continue layering finishing with the caramel, cream, peppermint crisp and the mini biscuits.
Refrigerate for 1 hour to set then slice and serve.

Recipe reprinted with permission of The Kate Tin. To see more recipes, please click here.

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