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Caramel Peppermint Crisp cake

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:

(Time: 00:25 minutes)

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.

(Source: Food24.com).

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