Toffee No-Bake Cake

Instructions

1. 1

   In a large mixing bowl, combine the butter and golden syrup and mix until smooth.

   Tip: Make sure to use a high-quality golden syrup for the best flavor.

2. 2

   Add the desiccated coconut and toffee bits to the bowl and mix until well combined.

   Tip: Be patient and make sure all the ingredients are well incorporated.

3. 3

   Add the salt and mix for a few seconds until combined.

   Tip: Don't overdo it, just a pinch will do.

4. 4

   In a separate bowl, whip the vegan cream until stiff peaks form.

   Tip: Be careful not to over-whip, it can become too stiff.

5. 5

   In another bowl, mix the vegan condensed milk and coconut oil until smooth.

   Tip: Make sure to use a high-quality coconut oil for the best flavor.

6. 6

   Fold the whipped cream into the condensed milk mixture until well combined.

   Tip: Be gentle so you don't deflate the cream.

7. 7

   Add the vanilla extract and mix for a few seconds until combined.

   Tip: A little goes a long way, so start with a small amount and adjust to taste.

8. 8

   Pour the mixture into a lined or greased cake pan.

   Tip: Make sure to grease the pan well so the cake doesn't stick.

9. 9

   Refrigerate for at least 4 hours or overnight until set.

   Tip: The longer it sets, the better it will be.

10. 10

    Once set, slice and serve.

    Tip: You can garnish with additional toffee bits or coconut flakes if desired.