"Everyone loves this slice.  It’s so good, don’t just serve it with a cup of tea mid-afternoon – no,  forget  dessert and serve a slice to dinner guests with coffee.  It is a classy performer.  At all times it’s best eaten with tea, coffee or a glass of milk.  This is a very moreish version of the classic as it has the addition of coconut in the base."

Ingredients

Base:

2 1/2 cup self-raising flour

2 cups coconut

1 cup caster sugar

250g butter, melted

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Caramel:

1 x 397g can sweetened condensed milk

60g butter

2 tbsp golden syrup

Method

Base:

Put all dry ingredients in bowl. Add melted butter.

Press firmly into a greased 20cm x30cm sponge roll tin.

Bake at 180 deg C for 12 minutes or until lightly browned.

Caramel:
Put all ingredients in pan.

Bring to boil.
Stir on simmer for approximately four minutes.
Spread over base.
Put in oven 180degC for further 10 minutes. Cool.

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Icing:

400g chocolate, dark

100g butter

 

Melt the chocolate and butter and spread over the caramel.  Place in the fridge to set.