Caramel coconut slices

Ingredients :

Base
80g butter or margarine
½ cup brown sugar
1 cup cake flour
1 tablespoon milk

Topping
2 extra large eggs
1 teaspoon vanilla essence
160ml brown sugar (125g)
2 tablespoon cake flour
1 cup desiccated coconut
½ cup chopped pecan nuts

Method :

Base
1. Cream butter and sugar until light and fluffy. Add flour and milk and mix well. Press into a greased 16cm x 26cm lamington tin.
2. Bake in a preheated oven at 180 degrees for 15 minutes.

Topping
1. Whisk eggs and vanilla essence. Gradually add sugar and beat until light and creamy.
2. Sift in flour and add coconut and nuts. Mix well and spread over top of base.
3. Bake for a further 20 minutes until set. Cool slightly and cut into bars.

This recipe makes about 24 bars caramel coconut slices.

Tip

For perfect cutting after baking, cool down slightly in tin, than freeze for an hour.

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