• Brittany Aldridge

Salted Caramel Coconut Slice

This wonderful slice can be eaten anytime; afternoon or evening - it’s deliciously crispy on the bottom, coconutty, custardy, and caramelised in the middle, and speckled with toasted coconut on top! Oh and it’s also super simple to make! Please enjoy.


For the base:

  • 1 cup (150g) plain flour

  • 1 teaspoon baking powder

  • 1/2 cup (45g) shredded coconut

  • 1/2 cup (110) caster sugar

  • 100g butter, melted

  • 1/2 teaspoon salt

For the filling:

  • 1 x 400mL can coconut milk

  • 2 tablespoons golden syrup

  • 1/4 cup (55g) brown sugar

  • 60g butter, melted

  • 2 eggs

  • 1 teaspoon salt

  • 2 tablespoons plain flour

  • 1/2 cup (45g) shredded coconut, for topping


  • Preheat oven to 160°C fan forced or 180°C/ 355°F. Grease and line a slice pan with baking paper.

  • Mix together flour, baking powder, salt, coconut, caster sugar and butter in a medium bowl. Press mixture evenly over base of the prepared pan. Bake in the oven for 15 minutes, or until golden, then cool.

  • Combine butter, golden syrup, brown sugar and salt in a small saucepan on medium heat. Once the sugar is melted add the coconut milk and bring to the boil, stirring occasionally. Take off the heat then whisk in flour and eggs (be careful not to let the eggs scramble so make sure you are constantly whisking). Pour filing mixture evenly over base, then sprinkle over shredded coconut. Bake for a further 20 minutes, or until the coconut is toasted and the filling is set but still a bit wobbly.

  • Cool in the pan for at least 20 minutes before cutting the slice into squares or triangles to serve.

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