Baking ‘Fever’ishly

2017-07-05 06:02
Peppermint Crisp cake.PHOTO: the kate tin

Peppermint Crisp cake.PHOTO: the kate tin

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• 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 one hour to set then slice and serve.

Recipe reprinted with permission of The Kate Tin - Food24



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


1 tin caramel

2 cups cream, whipped to stiff peaks

400 g Peppermint Crisp chocolate, crushed

Mini Tennis biscuits, to garnish

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