"Everyone loves this slice. It’s so good, don’t just serve it with a cup of tea mid-afternoon – no, forget dessert and serve a slice to dinner guests with coffee. It is a classy performer. At all times it’s best eaten with tea, coffee or a glass of milk. This is a very moreish version of the classic as it has the addition of coconut in the base."
2 1/2 cup self-raising flour
2 cups coconut
1 cup caster sugar
250g butter, melted
1 x 397g can sweetened condensed milk
2 tbsp golden syrup
Put all dry ingredients in bowl. Add melted butter.
Press firmly into a greased 20cm x30cm sponge roll tin.
Bake at 180 deg C for 12 minutes or until lightly browned.
Put all ingredients in pan.
Bring to boil.
Stir on simmer for approximately four minutes.
Spread over base.
Put in oven 180degC for further 10 minutes. Cool.
400g chocolate, dark
Melt the chocolate and butter and spread over the caramel. Place in the fridge to set.