Foodporn Friday: Coconut Caramel Slice
Before our friend Liesl
deserted us to work on the Olympics and didnt come back left for the UK we used to go to a cafe called Paper Moon that did the most spectacular coconut caramel slice I have ever tried. I’m not a huge coconut fan but *this* is enough to make me change my mind. I daydream about it often and finally decided to try and make some. This recipe is originally from Australian Women’s Weekly and is pretty darn close!
Coconut Caramel Slice
1/2 cup (75g) plain flour
1/2 cup (75g) self-raising flour
1/2 cup (45g) desiccated coconut
1/2 cup (110) caster sugar
100g butter, melted
395g can sweetened condensed milk
2 tbs golden syrup
1/4 cup (55g) brown sugar
60g butter, melted, extra
2 eggs, lightly whisked
1/3 cup (75g) caster sugar, extra
2 cups (180g) desiccated coconut, extra (I use threaded if I can get it – the bigger the bits the better)
Preheat oven to 180°C. Grease a slice pan. Line base and two opposite sides with baking paper, extending paper 5cm over edge of pan.
Combine sifted flours, coconut, caster sugar and butter in a medium bowl. Press mixture evenly over base of prepared pan. Cook for 15 minutes, or until lightly browned. Cool slightly.
Combine sweetened condensed milk, golden syrup, brown sugar and extra butter in a medium bowl. Spread mixture evenly over base.
Combine eggs, extra sugar and extra coconut in a medium bowl and sprinkle evenly over filling. Cook for further 20 minutes, or until lightly browned. Cool in pan. Cut slice into squares or triangles to serve.