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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- Enjoy!
Notes
- 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.
- 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!
- 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