Time for baking has been in short supply lately so I love recipes that can be made quickly and easily. This Caramel Coconut Slice is an old family favourite. It freezes well so is perfect to pop into lunchboxes for a morning tea treat.
This slice has a biscuit base and a coconut, caramel and chocolate filling. It is perfect on its own or with a dusting of icing sugar.
Caramel Coconut Slice
Prep time
Cook time
Total time
This delicious slice has a biscuit base and a coconut, caramel and chocolate filling. It is perfect for freezing and to add to your lunch box.
Recipe type: Bar & Slices
Cuisine: Baking
Serves: 15
Ingredients
- 125 g (1 stick) butter
- ½ cup brown sugar
- 1 cup plain flour
- Topping
- 2 eggs
- 2 teaspoons vanilla essence
- 1 cup brown sugar, firmly packed
- 2 tablespoons self raising flour
- 1 cup desiccated coconut
- 11/2 cup chocolate chips
Instructions
- Grease and line a 19 cm x 29 cm (7.5 x 11.5 inch) lamington pan.
- Cream butter and sugar in small bowl with electric mixer until light and fluffy. Stir in sifted flour. Press into base of pan and bake in a moderate oven for 15 minutes.
- Spread with topping, and bake for a further 25 minutes or until topping is set.
- Cool in pan before cutting.
- Topping: beat eggs and essence in small bowl until thick and creamy. Gradually add sugar and bet until combined. Stir in flour, coconut, and choc chips. Mix well.
That looks yummy! Thank you for the recipe, I will definitely be trying it.
Happy baking Paula!
Looks super yum! What is the oven temp? Is it 180 degrees (Celsius) ?
I think I’ll be baking this for me, oops, I mean for school lunches!
Hi Marie – That’s right – it is 180 degrees C. It is very yummy – happy baking!