Ingredients
For the Cake:
• 120g butter, softened
• 400g Natura Golden Caster Sugar
• 360g cake flour
• 1 ½ tbsp baking powder
• 40g desiccated coconut, toasted
• Pinch of salt
• 3 large eggs
• 360ml coconut milk
For the Caramel Mousse Filling:
• 2 tsp gelatine powder (or 3 gelatine sheets)
• 3 tbsp water
• 2 x 400g tins condensed milk, boiled (or use tinned caramel as a shortcut)
• 1 tsp vanilla extract
• Pinch of salt
• 500ml cream, whipped to stiff peaks
• 400g peppermint crisp chocolate, crushed
• 200g coconut tea biscuits, crumbled
Caramel Peppermint Crisp Cake
