 Preparation
Time 30 minutes
Cooking Time 30 minutes
Makes 15 slices
Ingredients
Melted butter, to grease
150g (1 cup) self-raising flour
65g (3/4 cup) desiccated coconut
80g (1/2 cup, lightly packed) brown sugar
125g butter, melted
1 x 395g can sweetened condensed milk
2 tbs golden syrup
60g butter, extra
215g (1 cup) caster sugar
250ml (1 cup) water
1 tbs gelatine powder
1 tsp vanilla extract
Shredded coconut, toasted, to decorate
Method
Preheat oven to 180°C. Brush a 25 x 16cm slice pan with
melted butter to lightly grease. Line the base and 2 long
sides with non-stick baking paper, allowing the sides to
overhang.
Combine the flour, coconut and brown sugar in a large bowl.
Add melted butter and mix until combined. Spoon into the
prepared pan and press firmly over base. Bake in oven for 12
minutes or until golden. Set aside to cool completely.
Place the condensed milk, golden syrup and extra butter in a
saucepan over medium heat. Stir until butter melts and the
mixture is smooth. Reduce heat to low and simmer, stirring
constantly, for 8 minutes or until caramel thickens and is
golden. Spread over the base.
Place the caster sugar, water and gelatine in a small
saucepan over low heat. Cook, stirring, for 4 minutes or
until the gelatine dissolves. Increase heat to medium and
simmer gently, stirring occasionally, for 5 minutes. Set
aside to cool.
Place the gelatine mixture in a large bowl. Use an electric
beater to beat for 8 minutes or until mixture doubles in
volume and firm peaks form. Add vanilla and beat until well
combined.
Spoon the gelatine mixture over the caramel, spreading
evenly. Sprinkle with extra coconut. Place in fridge for 2-3
hours to set. Cut into squares to serve.
Source: Australian Good Taste - October 2007 , Page 12
Recipe by Reader recipe
More recipes at:
www.taste.com.au
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