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