This slice never lasts long once it’s on a plate and if you make it you’ll understand why. It has become a requested slice by many of my friends and I always make it for the school cake stalls as it’s a guaranteed seller. It’s great for this time of year when small easter eggs are a plenty but you can also use blocks of chocolate instead. It’s a great recipe by Janelle Bloom and is in her Fab Food for Family & Friends cookbook.
- 1 cup plain flour
- 1/2 cup brown sugar
- 1/2 cup desiccated coconut
- 125g butter, melted
- 500g caramel filled easter eggs or hazelnut chocolate block broken into squares
- 1 cup shredded coconut
- 395g sweetened condensed milk
- If using easter eggs, put them in the freezer for 30 minutes to chill.
- Preheat the oven to 180 degrees. Grease and line the base and sides of a 3cm deep, 16 x 26cm slice pan with baking paper, allowing a 2cm overhang on both sides.
- Combine the flour, brown sugar and coconut in a bowl. Add the butter and stir to combine. Press the mixture into the base of the prepared pan. Bake for 10-15 minutes, or until light golden. Set aside to cool.
- Scatter the eggs or chocolate over the cooled base. Sprinkle with coconut. Drizzle the condensed milk over the slice, then tap the pan on the bench to settle the milk.
- Bake for 25-30 minutes, or until the edges are golden and the centre is firm to touch. Allow to cool completely in the pan. Sprinkle with icing sugar, then cut into pieces and serve.
Best wishes to you if you finish the weekend with some of this slice left over!