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Coconut caramel slice recipe
Coconut caramel slice recipe
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
This recipe combines the best of Australian bakery classics: raspberry jam coconut slice and chocolate caramel slice. A crispy buttery base, gooey caramel filling, and chewy coconut topping with a macaroon-like texture. Easier to cut and enjoy than traditional slices. An instant Aussie favorite!
Ingredients:
  • Canola oil spray
  • 100g butter, at room temperature
  • 50g (1/3 cup) self-raising flour
  • 115g (3/4 cup) plain flour, sifted
  • 395g can condensed milk
  • 55g (1/4 cup, firmly packed) brown sugar
  • 55g (1/4 cup) caster sugar
  • 130g (1 1/2 cups) desiccated coconut
Instructions:
  • Preheat the oven to 180°C and prepare a 20 x 30cm slab pan by spraying it with oil and lining the base and two long sides with non-stick baking paper, leaving some excess to hang over the sides.
  • Cream together caster sugar and butter using an electric beater until pale and creamy. Add the egg and beat until combined. Gently fold in the flour mixture. Spread the batter evenly in the prepared pan. Bake for 10-15 minutes until light golden. Let it cool for 30 minutes.
  • To create the caramel, gently combine the condensed milk, brown sugar, and butter in a saucepan over medium-low heat for 10-15 minutes until the sugar melts and the caramel thickens. Let it cool for 15 minutes, then generously spread it over the biscuit base.
  • In a medium bowl, mix caster sugar and coconut. Create a well in the center and add the eggs. Stir until well combined.
  • Sprinkle the coconut mixture over the caramel, bake until light golden (20-25 minutes), let it cool for 1 hour, then slice it.

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