Caramel coconut slice

There’s not a lot that needs to be said along side a recipe like this. One of AT’s all-time favourite recipes, I make this at our own peril, as we’re the only ones who really eat it. The kids haven’t twigged yet. It can look a little ugly, it crumbles and if you don’t let it set for long enough after baking, you’ll have a giant mess on your hands. But with the right approach this can be a truly heavenly culinary experience.

Caramel Coconut Slice Recipe

For the base
1/2 cup flour
1/2 cup SR flour
1/2 cup desiccated coconut
1/2 cup cast sugar
100g melted butter

For the filling
400g sweetened condensed milk
2 tbsp golden syrup
1/4 cup brown sugar
60g melter butter

For the topping
4 eggs lightly beaten
2/3 cup caster sugar
4 cups desiccated coconut

Oven at 180C

For the base
Combine all the ingredients and press into a greased/lined slice pan (or swiss roll pan)
Bake until golden and leave to cool a bit

For the filling
Combine all the ingredients in a bowl and mix well
Pour onto base

For the topping
Combine all the ingredients in a bowl and mix well
Sprinkle the topping over the filling
Bake until the topping is browned nicely and for as long at it will stand. About half an hour.
It’s very important to let this slice cool in the pan, and then put it in the fridge before cutting it up and serving.