Easy Dessert

Coconut millionaire's shortbread slice

Name: Coconut caramel slice recipe
Yield: 18
Ingredients: 250g plain flour; 200g unsalted butter, melted, cooled; 70g dessicated coconut; 1/4 tsp baking powder; 100g caster sugar; 1 tsp vanilla extract; 2 x 375g cans sweetened condensed milk; 2 x 320g cans coconut sweetened condensed milk; 125ml golden syrup; 150g dark (70%) chocolate, chopped; 150g milk chocolate, chopped; 30.00 ml sunflower oil

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by Phoebe Wood

Sep 05, 2018

This slice is dangerously delicious. Put it down on the table and it won't last long!

1 2/3 cups (250g) plain flour
200g unsalted butter, melted, cooled
70g dessicated coconut
1/4 tsp baking powder
100g caster sugar
1 tsp vanilla extract
2 x 375g cans sweetened condensed milk
2 x 320g cans coconut sweetened condensed milk
1/2 cup (125ml) golden syrup
150g dark (70%) chocolate, chopped
150g milk chocolate, chopped
1 1/2 tbs sunflower oil

Method

1.

Preheat the oven to 170°C. Grease a 20cm x 30cm lamington pan and line the base and sides with baking paper.
2.

Place flour, butter, coconut, baking powder and sugar in a bowl with 1 tsp salt flakes and stir to combine. Press into the base of prepared pan and smooth using the back of a spoon. Bake for 25 minutes or until golden. Set aside to cool.
3.

Whisk vanilla, condensed milks and golden syrup in a bowl until well combined. Pour over base and bake, turning pan around halfway, for 40-45 minutes or until light golden and caramel is set with a gentle wobble in the centre. Set aside to cool completely.
4.

Place chocolates and oil in a bowl set over a saucepan of gently simmering water (don’t let the bowl touch the water). Allow to stand for 5 minutes, then stir until melted and smooth. Cool slightly, then pour over caramel. Chill for 1 hour or until set. Remove from fridge and cut into slices to serve. ON TREND. 86 delicious.