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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