Kingston Cake is a delightful tribute to the much-loved Arnott’s Kingston biscuits, a staple in many Australian homes. This cake transforms the familiar flavours of these beloved coconut and chocolate sandwich biscuits into a sumptuous dessert that’s perfect for any occasion.
Cake Ingredients:
- 200g pack of Arnott’s Kingston biscuits, plus extra for decoration
- 125g butter, softened, at room temperature
- 155g (3/4 cup) icing sugar
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 35g (1 1/3 cups) desiccated coconut
- 225g (1 1/2 cups) self-raising flour, sifted
- 75g (1/2 cup) plain flour, sifted
- 400ml tin coconut milk
- Whipped Chocolate Ganache Ingredients
- 200g dark chocolate, chopped
- 25g butter
- 125ml (1/2 cup) single cream, thickened
Coconut Caramel Sauce Ingredients:
- 215g (1 cup) caster sugar
- 160ml (2/3 cup) coconut cream
- 60ml (1/4 cup) golden syrup
Method:
Preheat the oven to 180°C (350°F). Grease and line a cake tin.
Crush the Kingston biscuits into fine crumbs and put some aside for decoration.
Cream the butter and icing sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
Fold in the desiccated coconut, self-raising flour, plain flour and coconut milk until well combined. Fold in the crushed biscuits.
Pour the mixture into the prepared cake tin and bake for 35-40 minutes, or until a skewer inserted in the centre comes out clean.
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
To make the whipped chocolate ganache:
Melt the dark chocolate and butter together in a heatproof bowl over a pan of simmering water.
Once melted, remove from the heat and whisk in the thickened cream until smooth.
Allow to cool slightly, then whip with an electric mixer until light and fluffy.
To make the coconut caramel sauce:
In a saucepan, dissolve the caster sugar in the coconut cream and golden syrup over a low heat.
Increase the heat to medium and cook, stirring constantly, until the sauce thickens and turns a caramel colour.
To assemble:
Spread the whipped chocolate ganache over the cooled cake.
Drizzle with the coconut caramel sauce and decorate with Kingston biscuit crumbs.
Serve and enjoy this unique twist on a classic biscuit transformed into a decadent cake!
