Caramel coconut slice

This recipe was developed for baking in a standard full size “gastronorm” tray. The external dimensions for a full size gastronorm tray are 530mm x 325mm x 70mm which may be a little large for your oven but they do come in half size as well.The tray needs to be fully lined with silicon paper (baking paper). This makes for easy turning out, when the slice is cold and you will find the washing up much easier. The other rule is that you do not cut the slice while it is still the tray, even though you will be tempted.You may already have a baking tray and if it is in the vicinity of 330mm x 270mm x 65mm it should be suitable for a half batch recipe.

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Ingredients Equipment Method Notes

Ingredients

Ingredients for a full batch:
Base:
225 g Plain Flour.
225 g Self raising flour.
135 g desiccated coconut.
330 g Caster sugar.
300 g Unsalted butter melted.
Filling:
1200 g sweetened condensed milk.
180 g unsalted butter.
150 g brown sugar.
6 tbsp golden syrup.
Topping:
6 eggs lightly beaten.
225 g caster sugar.
540 g shredded coconut.

Equipment

Preheat your oven to 160c. Line your baking tray.

Method

Mix the dry ingredients for the base. Add the melted butter.
Press this mix firmly into your prepared tray to form the base. Use the back of a soup spoon to press down the edges. Bake the prepared base for 15 minutes.
Meanwhile combine all the filling ingredients in a pot and stir over medium heat until it is just simmering and it is thick and glossy – about 8-10 minutes.
Pour over the par-baked base and set aside to cool slightly while you make the topping.
In a bowl combine the topping ingredients.
Sprinkle this mixture evenly over the filling. Bake for 10-15 minutes or until the topping is golden brown.
When ready take out and leave to cool to room temperature. Give it an extra hour in the fridge before you attempt to turn it out and portion it.

Notes

This slice freezes very well