Chocolate Coconut Caramel Slice

This chocolate coconut caramel slice has three luscious layers. It starts with a buttery coconut biscuit base, followed by a gooey coconut caramel filling and finished with a smooth chocolate top. It is the perfect sweet treat to enjoy with a a cup of tea!

Ah the humble slice…to me, the slice sits somewhere between a cookie and cake making it perfect when you want something a little indulgent but not too over the top. This particular slice is a twist on the classic chocolate caramel slice with the addition of sweetened condensed coconut milk in the caramel filling. Believe me when I say the combination of the coconut caramel filling and the coconut biscuit base is incredibly dreamy. Add to that a layer of combined milk and dark chocolate and what you have is a truly swoon-worthy treat!

Now I will say, you need a little patience when making this slice – you really do need to allow the first two layers to cool before you add the next. Once assembled, the slice does benefit from an hour in the fridge to set before slicing.

Why you will LOVE this Chocolate Coconut Caramel Slice

• It is very simple to make: Although there are stages to making this slice, each stage is very straightforward. You won’t need an electric mixer for this recipe – each stage involves mixing the ingredients by hand in a bowl or in a saucepan over heat.
• This slice can be adapted for any occasion: This slice is perfect to serve as part of an afternoon tea or birthday party spread. They also make a fantastic after dinner treat to serve with coffee – just cut the slice into smaller squares.
• It keeps very well in the fridge: This slice will keep beautifully in the fridge for up to one week which makes it a great option if you need to bake in advance.

What you will need

Equipment

• You will need an 11 x 7 inch (27.7 x 17.5cm) slice tin.

Ingredients:

Biscuit base:

• Plain (all-purpose) flour: The flour gives structure to the biscuit base.
• Brown sugar: In addition to sweetness, the molasses in the brown sugar lends a beautiful caramel flavour.
• Desiccated Coconut: I like to use fine unsweetened desiccated coconut as it adds texture to the base without the chewiness.
• Unsalted butter: You will need melted butter for this recipe – the butter brings all the base ingredients together.

Coconut Caramel Filling:

• Sweetened Condensed Milk and Sweetened Condensed Coconut Milk: These form the base of the caramel filling. You can usually find sweetened condensed coconut milk at the supermarket or at asian grocery stores. If you can’t find it, you can substitute regular sweetened condensed milk together with a teaspoon of coconut extract (start with half a teaspoon and add to taste). Alternatively you can skip the coconut altogether and just use regular sweetened condensed milk – it will still taste amazing and you will get some coconut flavour from the biscuit base.
• Golden Syrup: Golden syrup adds a mellow sweetness and caramel flavour to the filling.
• Salt: A touch of salt enhances the caramel flavour and balances out the sweetness.
• Unsalted butter: Thought this caramel filling couldn’t get any more luscious? Think again – by adding butter we enrich the filling even more! Yum!

Chocolate Topping

• Chocolate: I like to use both milk and dark chocolate for the topping as I find the combination has just the right amount of sweetness for this particular slice. You can absolutely substitute all milk or all dark chocolate if you prefer.
• Rice bran oil (or any other flavourless oil): Melting the chocolate with a little oil makes its easier to spread on top of the slice and prevents it from setting too quickly. Make sure the oil you use is neutral in flavour.

How to make this Chocolate Coconut Caramel Slice

1. Make the base: Whisk together the flour, sugar and coconut to remove any lumps. Add the melted butter and mix to combine. Bake and cool.
2. Make the caramel filling: In saucepan over low heat, mix the condensed milk, golden syrup and butter until smooth. Pour onto cooled base and bake. Allow to cool.
3. Make the chocolate topping: Melt chocolate and oil in a bowl over simmering water. Spread chocolate on top of the slice. Refrigerate.
4. Slice and serve!

If you love this recipe, try this…

• Coconut & Almond Cake

Chocolate Coconut Caramel Slice

★★★★★ 5 from 2 reviews

• Author: Victoria
• Prep Time: 30 minutes (excluding cooking and cooling)
• Cook Time: 50 minutes
• Total Time: 1 hour, 20 minutes (plus cooling)
• Yield: 16 1x
• Category: Brownies, Slices

Print Recipe

Pin Recipe

---

Description

This chocolate coconut caramel slice has three luscious layers. It starts with a buttery coconut biscuit base, followed by a gooey coconut caramel filling and finished with a smooth chocolate top. It is the perfect sweet treat to enjoy with a cup of tea!

---

Ingredients

Scale 1x2x3x

Biscuit Base:

• 180g unsalted butter, melted
• 1 cup (150g) plain (all-purpose) flour
• 3/4 cup (150g) light brown sugar
• 3/4 cup (75g) fine unsweetened desiccated coconut

Coconut Caramel Filling

• 1 x 395g can sweetened condensed milk
• 1 x 395g can sweetened condensed coconut milk (see note 1)
• 1/4 cup golden syrup
• 1/4 teaspoon salt
• 70g butter, chopped

Chocolate topping:

• 180g good quality dark chocolate, chopped
• 180g good quality milk chocolate, chopped
• 1 tablespoon rice bran oil (or other flavourless oil)

---

Instructions

1. Preheat the oven to 180C conventional or 160C fan-forced. Grease and line an 11 x 7 inch slice tin with baking (greaseproof) paper allowing it to overhang slightly which will make it easier to remove the finished slice.
2. In a medium mixing bowl, whisk together the flour, sugar and desiccated coconut to remove any clumps. Add the melted butter to the flour mixture and using a spatula or wooden spoon, mix until well combined and it resembles wet sand.
3. Tip the mixture into the prepared tin and using a spatula or the back of a spoon press the mixture evenly across the base. Bake for 15 to 20 minutes until golden brown. Allow to cool completely in the tin on a wire rack.
4. In a saucepan over low heat, mix both types of condensed milk, golden syrup, salt and butter until smooth and the butter is melted. Pour the mixture over the cooled base and smooth out the top.
5. Return to the oven and bake for about 30 minutes, rotating the tin after 15 minutes, or until the caramel is a golden brown. Keep an eye on the caramel after the 15 minute mark to make sure the caramel doesn’t burn. Allow to cool completely in the tin on a wire rack.
6. In a medium heatproof bowl over a medium saucepan of simmering water (making sure the water does not touch the bowl), stir the two types of chocolate and the oil until just melted. Remove from the heat and stir again, allowing the residual heat to finish melting the chocolate, until smooth.
7. Pour the chocolate mixture over the cooled base/filling and smooth the top with an offset spatula. Cool in the fridge for at least one hour or until the chocolate is set.
8. When ready to serve, lift the slice out of the tin using the overhanging baking paper. Using a hot dry knife slice into rectangles or squares (see note 2).
9. Enjoy!

---

Notes

1. Substitute for sweetened condensed coconut milk: You can substitute regular sweetened condensed milk together with a teaspoon of coconut extract (start with half a teaspoon and add to taste). Alternatively you can skip the coconut altogether and just use regular sweetened condensed milk.
2. Tips for slicing: I like to dip a sharp knife in hot water and then dry it really well with a tea-towel before slicing. The heat from the knife prevents the chocolate from cracking when sliced. Another method I find works well is to turn the slice upside down (yes, upside down!) so the chocolate layer is on the bottom and slice it that way. If using this method, the slice needs to be quite cold so make sure its straight out of the fridge!
3. Storage: Store the slice in an airtight container in the fridge for up to one week. The slice can also be frozen for 1 to 2 months, wrapped in clingfilm and foil. Defrost overnight in the fridge.

Keywords: Chocolate, Caramel, Coconut, Slices