There’s a reason why caramel slice stays a firm favourite with just about everybody, and Belinda Jeffery’s found a way to make it even more delicious.
COCONUT AND CARAMEL SLICE
Makes approx. 24 bars
At last a breath of coolness is starting to creep into our days, and my thoughts can turn to doing a little baking again which is something I tend to avoid as much as possible in the heat of a full-blown Northern Rivers summer. And this lovely, simple slice is a very good way to ease back into it.
The word ‘caramel’ always gets to me, and combined with ‘coconut’ it makes an irresistible combination; here they go together in a buttery shortbread base with a luscious caramel and coconut topping that sets with a thin, crisp crust. When the slice is freshly baked the surface is addictively crunchy, however, once chilled it becomes a bit more chewy, but that is very appealing too, in its own way.
Base:
2 ¼ cups (335g) plain flour
½ cup (80g) icing sugar
250g cold unsalted butter, cut into small chunks
1 teaspoon vanilla extract
Topping:
3 eggs
2 tablespoons coconut cream, stirred
1 tablespoon milk
2 teaspoons vanilla extract
45g unsalted butter, melted and cooled
1 cup (220g) firmly packed brown sugar
½ cup (110g) castor sugar
1 tablespoon plain flour
1 ½ cups (105g) shredded coconut
A handful of lightly toasted flaked almonds, for topping
Icing sugar, for dusting
Line the bottom and sides of a lightly buttered 32 x 24 x 5cm slice tin with baking paper, then set it aside.
For the base, whiz the flour and icing sugar in a food processor. Add the butter and vanilla extract and whiz until the mixture just comes together to form a dough. Press the dough evenly into the bottom of the prepared tin. It tends to look a bit bumpy so I roll a straight-sided tumbler over it to even it out. Chill it in the fridge for 15 minutes – this little rest helps stop it from shrinking when it’s baked.
Preheat your oven to 180C. Bake the base for about 25 minutes or until it’s golden. Transfer it to a wire rack to cool. Reduce the oven temperature to 150C.
Meanwhile, for the topping, lightly whisk the eggs in a large bowl. Whisk in the coconut cream, milk, vanilla extract and butter. In another bowl, mix together both sugars and the flour (or you can whiz these together in the food processor if you still have it out.) Stir the flour mixture into the egg mixture, then add the shredded coconut and mix everything thoroughly. Spoon the topping over the cooled base, and sprinkle the almonds evenly over the top.
Bake the slice for about 45 minutes or until the topping is set and golden. Leave the slice to cool in the tin on a wire rack. Once it’s cool, slice it into fingers or bars; if you briefly chill it in the fridge first you’ll find it cuts more evenly. I use a straight-edged knife for this as a serrated one tends to tear through, rather than cut, the topping – I suspect it’s to do with the strands of coconut.
Layer the bars between sheets of baking paper in an airtight container. Store them in the fridge, where they keep well for up to 1 week. They also freeze well and will be fine for up to 3 weeks. When you’re ready to eat them, dust the bars with a little icing sugar. They’re lovely with a cup of tea or coffee, and when cut slightly larger they make a surprisingly good dessert with a little cream.
For more recipes from Belinda Jeffery go to: belindajeffery
