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How to make Coconut caramel slice

Yield = 15
Prep time: 0:25
Cook time: 0:40
Total time: 1:05

Ingredients

  • Canola oil spray
  • 70g (1/3 cup) caster sugar
  • 100g butter, at room temperature
  • 1 egg
  • 50g (1/3 cup) self-raising flour
  • 115g (3/4 cup) plain flour, sifted

Caramel

  • 395g can condensed milk
  • 55g (1/4 cup, firmly packed) brown sugar
  • 50g butter

Coconut topping

  • 55g (1/4 cup) caster sugar
  • 130g (11/2 cups) desiccated coconut
  • 2 eggs

Method

  • Step 1 Preheat oven to 180°C. Spray a 20 x 30cm slab pan with oil. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
  • Step 2 Use an electric beater to beat the caster sugar and butter in a bowl until pale and creamy. Beat in the egg. Fold in the combined flour. Spread evenly over the prepared pan. Bake for 10-15 minutes or until light golden. Set aside for 30 minutes to cool.
  • Step 3 Meanwhile, to make the caramel, stir the condensed milk, brown sugar and butter in a saucepan over medium-low heat for 10-15 minutes until the sugar dissolves and caramel thickens. Set aside for 15 minutes to cool. Spread caramel over biscuit base.
  • Step 4 To make the coconut topping, combine the caster sugar and coconut in a medium bowl. Make a well in the centre. Add the eggs and stir to combine.
  • Step 5 Sprinkle the coconut mixture over the caramel. Bake for 20-25 minutes or until light golden. Set aside for 1 hour to cool. Cut into slices.