Ingredients
½ cup plain flour
½ cup self-raising flour
½ cup desiccated coconut
½ cup caster sugar
100g unsalted butter
melted
385 g can sweetened condensed milk
2 tbsp golden syrup
¼ cup brown sugar
firmly packed
60g unsalted butter
melted
4 eggs
lightly beaten
2 cups caster sugar
2 cups desiccated coconut
2 cups shredded coconut
Equipment
- 1 rectangular slice pan
- 1 mixing bowl
- 1 small bowl
Instructions
- Preheat oven to 180°C. Grease and line a rectangular slice pan.
- In a mixing bowl, combine the flours, coconut, sugar and 100g melted butter. Press the mixture evenly across the slice pan.
- Bake for 10 minutes or until the base is lightly golden. Remove from the oven and set aside to cool.
- Meanwhile, combine the condensed milk, golden syrup, brown sugar and 60g melted butter to make a caramel in a small bowl.
- Combine the eggs, sugar and both types of coconut together in a small bowl.
- Once the base has cooled, pour the caramel onto the base and spread it evenly.
- Add the coconut topping over the caramel and spread out evenly.
- Bake for 20-25 mins, or until the coconut topping is golden brown.
- Remove from the oven and allow to cool before slicing.
Notes
Tip
This is a lovely slice that has a tasty combination of crunchy coconut and smooth caramel.
Tip
The recipe for the caramel in this recipe is delicious! I think it would make a yum dessert poured on ice-cream.
Variation
If you don’t have both desiccated and shredded coconut, you could just use one or the other.
