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Peppermint Crisp Cake

Luisa Farelo-Hayes
  • 75 minutes
  • Serves

INGREDIENTS

Cake

1/4 cup

desiccated coconut, for dusting

2 cups

flour

2 tsp

baking powder

salt

4

large eggs, room temperature

2 cups

sugar

1 tsp

vanilla extract

120 g

butter

1 cup

milk

Filling

2

x 360 g tins Caramel Treat

1 1/2 cups

cream, whipped to soft peaks

200 g

Peppermint Crisp slabs, roughly crushed

Peppermint Crisp chocolate shards, for garnish

fresh mint, for garnish