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180g milk chocolate, chopped
3/4 cup thickened cream
20cm ready made round vanilla cake
1 cup shredded coconut
2 cups coloured marshmallow twists
1/3 cup fresh raspberries
½ cup candy mint leaves
In a pan combine chocolate and cream, stir over low heat until smooth. Allow to cool.
Spread top and sides of the cake with two-thirds of the chocolate mix and coat in coconut. Transfer to a serving plate.
Top with marshmallows. Then raspberries and mint leaves.
Using a snap lock bag, drizzle with remaining chocolate. Sprinkle with a little shredded coconut. Serve wedges with extra sauce if desired.