So lets just start off this blog post with a huge ~EEEEEEEEP~ to one of my current blog obsessions. Obvs I spend most of my life online just eagerly waiting for some of my fav bloggers to upload new posts.
Ive been experimenting a lot ~food wise~ and I’m on pinterest scrolling for new things to try and share. Whilst I was away in the US I did a lot of food stuff from other bloggers who were INCREDIBLE but being back I was looking for the perfect south african blogger that can relate to ingredient substitutions and local classics that we all know and love. Ive been scrolling through thekatetins blog… and instagram… and twitter day in and day out ~bit stalkerish~ whoops . Her recipes are AMAZING and super easy to follow. She’s the just bomb and her blog is ULTIMATE goals!
I had planned to make this cake last night but that would’ve meant all of us gobbling it all before I get to shoot some photos and turn it into a blog post where I get to go on and on about the thekatetin too haha!!!
So, I sort of switched this up a bit and made it a single layer instead,,, I also made my own caramel topping ((which I’m super excited about how perfect it came out eeeeeep)). Now, Kates recipe is inspired by an ol” classic south african dessert “peppermint crisp tart” so the cake is a coconut cake like the coconutty tennis biscuits we normally use for the base and then topped with cream and caramel and generous amounts of peppermint crisp chocolate. This cake by the way is pure heaven if you’re a coconut lovin’ person.
lets cut to the chase!!
~FOR THE CAKE~
120g butter, softened
400g castor sugar
360g cake flour
1½ tbsp baking powder
40g desiccated coconut, toasted
pinch of salt
3 large eggs
1 tin (400ml) coconut milk
- Preheat the oven to 170C 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.
~FOR THE CARAMEL~
1 3/4 cups white sugar
1/2 cup water
3/4 cups fresh cream
8 tblsp butter
1/2 tsp vanilla extract
1tsp sea salt
&&& lots of aero mint and fresh mint leaves to decorate.
- bring water and sugar to boil in a saucepan. Do not stir, instead swirl the pot.
- While sugar is boiling, in a microwave safe bowl place the butter, cream, vanilla extract and salt and microwave for a minute or until the butter is melted.
- Stir and set aside.
back to the boiling sugar… keep heat on medium high and a boil until the syrup is just about a golden color (sugar burns easily and quickly so one it reaches this color remove from heat immediately).
- Swirl once more and quickly add the cream mixture and stir vigorously with a wooden spoon until creamy caramel texture.
voila!!! you have caramel………..I DIED THE FIRST TIME I MADE IT AAAAAHHH!!!