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Cook: 30 minutes


“Happy Heritage day 2020. Peppermint volcano dessert today after the braai. Enjoy!”

  • For the cake:
  • 2½ cups plus 2 tablespoons all-purpose flour
  • 1½ cups sugar
  • 1½ teaspoons baking soda
  • ¾ teaspoon salt
  • 2 cups desiccated coconut
  • 1½ cups coconut milk
  • ½ cup coconut oil, melted
  • 1 tablespoon white wine vinegar or apple cider vinegar
  • 1 teaspoon vanilla extract
  • For the topping:
  • 1 tin Nestle caramel treat, mint flavour
  • 1 x 250 ml Orley Whip cream, or any cream you can get hold of
  • Nestlé peppermint crisp chocolate crushed (depending on how much chocolate you would like, I used half of a 150 g slab)

Preheat oven to 180 °C. Sift all dry ingredient together and mix well. Add coconut milk, coconut oil, vinegar and vanilla essence; mix well but be carefully not to over mix. Divide batter between two pans evenly, spreading batter with back of spoon. Bake for 30 minutes or until toothpick comes out clean.

Depends on how much topping you personally would prefer: double or half if you like, to personal taste. Using electric blender, whisk caramel treat to loosen it up; do the same with cream.
You can decide if you want to do a layer of each between your cakes of if you would like to mix a little bit of both for in between the two cakes and then have two different layers just on the top. This part is completely up to your liking and preference.
Top with a dollop of cream and sprinkle  peppermint chocolate as much or as little as you prefer.

Recipe and photo: Abigail Africa Ferrandino

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