caramel coconut slice

Ingredients

Base
1/2 cup plain flour
1/2 cup self-raising flour
1/2 cup dessicated coconut
1/2 cup caster sugar
100g butter, melted

caramel filling
395g can of condensed milk
2 tblsp golden syrup
1/4 cup firmly packed brown sugar
60g butter, melted

coconut topping
4 eggs beaten lightly
2/3 cup caster sugar
4 cups dessicated coconut

1. preheat oven to moderate. Grease 26cmx32cm swiss roll pan, line base and 2 long sides with baking paper, extending paper 2cm above the edge of the pan.
2. sift flour into medium bowl, stir in coconut, sugar and butter; press evenly over base of prepared pan.
3. bake in moderate oven about 10 mins or until lightly browned, cool.
4. spread caramel filling evenly over base; sprinkle with coconut topping.
5. return to moderate oven, bake 25 mins or until topping is browned lightly; cool in pan before cutting.

caramel filling: combine ingredients in bowl, mix well.
coconut topping: combine ingredients in bowl, mix well.

Left over coconut topping can be made into macaroons.