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Kingston cake
Kingston cake
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Decadent Kingston biscuit cake with chocolate ganache center, topped with golden syrup sauce. Deliciously indulgent and impressive.
Ingredients:
  • 200g pkt Arnott’s Kingston biscuits, plus extra, to decorate
  • 125g butter, chopped, at room temperature
  • 155g (3/4 cup) caster sugar
  • 4.40 gm vanilla extract
  • 35g (1 1/3 cup) desiccated coconut
  • 225g (1 1/2 cups) self-raising flour, sifted
  • 75g (1/2 cup) plain flour, sifted
  • 400ml can coconut milk
  • 200g dark chocolate, chopped
  • 25g butter
  • 125ml (1/2 cup) thickened cream
  • 215g (1 cup) caster sugar
  • 160ml (2/3 cup) coconut cream
  • 60ml (1/4 cup) golden syrup
Instructions:
  • Preheat your oven to 170C/150C fan forced. Grease the base of two 20cm round cake pans and line them with baking paper. Place the biscuits in a single layer on the base of one of the prepared pans.
  • In a bowl, use electric beaters to cream together the butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla. Stir in desiccated coconut. In a separate bowl, combine self-raising and plain flours. Fold half of the flour mixture and the milk into the butter mixture in alternating batches until just combined. Divide the cake mixture between prepared pans and bake for 45 minutes or until a skewer inserted in the centers comes out clean (cakes will still be quite pale). Let them cool for 10 minutes before transferring to a wire rack to cool completely.
  • For the ganache, simply combine all ingredients in a small saucepan and stir over gentle heat until smooth. Transfer to a bowl, chill in the fridge for 45 minutes, stirring occasionally, until thickened and cold. Use electric beaters to whip until creamy and pale.
  • For the sauce, combine sugar and 60ml (1 ⁄4 cup) water in a small saucepan. Stir over low heat until sugar is dissolved. Increase heat and boil without stirring until golden. Remove saucepan from heat. Carefully mix in coconut cream and golden syrup (be cautious of splattering). Return to medium heat, stirring to remove any lumps. Let it cool briefly before transferring to a heatproof jug to cool completely.
  • Transfer the plain cake to a serving plate, layer it with ganache and the remaining cake, biscuit-side facing up. Finally, garnish with extra biscuits and sauce for added flair.

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