Caramel Peppermint Chocolate Layer Cake with Coconut

Heat the oven to 340°F (170°C) and line three 8-inch (20 cm) springform tins with baking paper.

In a stand mixer on low speed, mix the butter, sugar, flour, baking powder, toasted coconut and salt until the mixture looks like fine sand.

Whisk the eggs and coconut milk together in a jug. With the mixer running, pour the liquid in gradually and beat until you have a smooth batter.

Divide the batter between the tins and bake for 20 to 25 minutes, until golden and a skewer pushed into the center comes out clean. Cool for 10 minutes in the tins, then turn out onto a rack to cool completely and trim the tops level.

For the mousse, sprinkle the gelatin over the water and leave for 5 minutes to soften. Microwave in 5-second bursts until just melted. Whisk it into one can of caramel with the vanilla and salt, then fold in the whipped cream until no streaks remain.

Place one sponge in a clean springform tin. Spread with half of the second can of caramel, then half the mousse, and scatter over a third of the crushed chocolate and biscuits.

Add the second sponge and repeat the caramel, mousse, chocolate and biscuit layers. Top with the last sponge.

Refrigerate for at least 2 hours, until the mousse is set. Run a warm palette knife around the inside of the tin, release the sides and decorate the top with the remaining chocolate and biscuits and a drizzle of any leftover caramel.