Description
A delightful dessert that combines layers of moist cake with creamy mousse and crunchy peppermint chocolate, perfect for celebrations and holiday gatherings.
Ingredients
Scale
- 120g butter, softened
- 400g Natura Golden Caster Sugar
- 360g cake flour
- 1 1⁄2 tbsp baking powder
- 40g desiccated coconut, toasted
- Pinch of salt
- 3 large eggs
- 360ml coconut milk
- 2 tsp gelatine powdered (or 3 gelatine sheets)
- 3 tbsp water
- 2 x 400g tins condensed milk, boiled (or use tinned caramel)
- 1 tsp vanilla
- 500ml cream, whipped to stiff peaks
- 400g peppermint crisp chocolate, crushed
- 200g coconut tea biscuits, crumbled
Instructions
- Preheat the oven to 170°C and line 3 x 20cm springform tins with baking paper.
- Beat the butter, caster sugar, flour, baking powder, toasted coconut, and a pinch of salt together on a low speed until a sandy texture forms.
- In a jug, whisk together the eggs and coconut milk, then slowly add this mixture to the dry ingredients while the mixer is running to form a smooth batter.
- Divide the cake batter evenly among the prepared tins and bake in the oven for 20-25 minutes or until a skewer inserted in the center comes out clean and the cakes are golden.
- Allow the cakes to cool a little in the tins before turning them out onto a cake rack. Trim the tops of the cooled cakes to level them.
- Place one cake layer back in one of the cleaned springform tins.
- For the mousse, sprinkle the gelatine over the water and let it bloom. Microwave in short bursts until just melted, then stir in half the tin of cooked condensed milk, vanilla, and a pinch of salt.
- Fold in the whipped cream until smooth without any streaks.
- Spread the remaining caramel on top of the sponge layer, then pour half of the mousse over it. Sprinkle 1/3 of the crushed peppermint crisp and crumbled biscuits on top.
- Add another cake layer and repeat the process with the remaining caramel, mousse, peppermint crisp, and biscuits, finishing with a layer of cake on top.
- Refrigerate for 2 hours or until fully set.
- To unmould, run a warm palette knife around the edges of the cake.
- Decorate with peppermint crisp shards, coconut biscuits, and extra caramel before serving.
Notes
Store any leftover cake in the refrigerator for up to 3 days. Use fresh ingredients for the best flavor and try to level cake layers for even stacking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 45g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cake, dessert, caramel, peppermint, holiday treats