Name: Caramel Peppermint Crisp cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 120 g butter softened; 400 g castor sugar; 360 g flour cake; 1.5 Baking powder; 40 g desiccated coconut toasted; 1 salt; 3 eggs large; 400 ml coconut milk; 1 caramel tinned; 2 cup cream whisked; 400 g chocolate Peppermint Crisp, crushed; tennis biscuits mini

Recipe Disclaimer

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Ingredients (12)

120 g	butter — softened
400 g	castor sugar
360 g	flour — cake
1.5	Baking powder
40 g	desiccated coconut — toasted
1	salt
3	eggs — large
400 ml	coconut milk

FILLING:

1	caramel — tinned
2 cup	cream — whisked
400 g	chocolate — Peppermint Crisp, crushed
	tennis biscuits — mini

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Method:

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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