Caramel Peppermint Crisp cake

10 servings Prep: 25 mins, Cooking: 25 mins
Rate this recipe
This cake is a serious showstopper!

By Food24 October 15 2014
Recipe Disclaimer
Tap for method
Tap for method

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


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.


7 of the best Peppermint Crisp recipes ever

Peppermint Crisp Swiss roll

3-minute Peppermint Crisp pudding

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.