Coconut Caramel Slices

Sunday 29 March 2015

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Do you love coconut as much as I do?   Buttery coconut cakes?   Macaroons?   Do you love Caramel?  As much as I do?  If you do then this is YOUR bake.  You really must bake these delicious squares.

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Picture this . . .  a buttery, short textured. . .  coconut filled base . . . baked for a while until just beginning to get golden brown . . .

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Topped with rich, sweet and toffee flavoured Dulce de Leche.  Oh . . .  Dulce de Leche is one of my weaknesses.  I could eat it with a spoon and forget all about the cake . . .

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Topped with a macaroon like shredded coconut and oat topping  . . .  and then baked again  . . .  until all of that caramel goodness melds together with that buttery coconut base and that lovely oaty/coconutty topping gets all golden and scrumptiously addictive looking . . .

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The hardest part is waiting until they are cool enough to cut into slices and remove from the pan.  (DO butter it VERY well, or the sides will stick and you don't want to lose any of that scrumminess.)

SOOO Good.   Trust me on this.  It's impossible to eat just one.  Impossible.

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*Coconut Caramel Slices*
Makes 20

 A delicious coconut cake base topped with dulce de leche and a coconut/oat topping.  Scrumptious! 

For the base:
150g of self raising flour, sifted (1 cup plus 1 TBS)
40g of dessicated coconut (1/2 cup)
90g of soft light brown sugar (1/2 cup packed)
140g of butter, melted (10 TBS) 

To top:
1 (380g) tin of Dulce de Lech caramel, softened (1 generous cup)
80g of butter, melted (5 1/2 TBS)
75g of shredded coconut (1 cup)
90g of rolled oats (1 cup)
115g of golden syrup (1/3 cup)  

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Preheat the oven to 1890*C/350*F/ gas mark 4.  Line a 9 inch square pan with some baking paper.  Set aside.
Sift the flour into a bowl.   Whisk together with the coconut and brown sugar.   Stir in the melted butter until thoroughly combined.  Press this mixture into the prepared baking tin.  Bake in the heated oven for 10 to 15 minutes, or until golden brown.  Allow to cool for ten minutes. 

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Mix the shredded coconut, oats, golden syrup and melted butter for the topping together well.
Spread the tin of Dulce de Lech over top of the baked base.   Sprinkle the coconut/oat topping over all.  Bake for a further 20 to 25 minutes or until golden.   Cool completely before cutting into squares to serve.

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My Dulce De Leche of choice comes from Merchant Gourmet. (I love LOVE all of their products.)  It's rich and smooth without being overly sweet.  I could just sit and eat it with a spoon.  I really could. And best of all it's free from artificial colourings, flavourings and preservatives.  This is the best.  Truly.

And so are these squares.  Buy some Dulce De Leche and bake them today.


  1. Oh my goodness! These are mouth watering!! :) I love to bake but I'm currently on a diet, so I'm enjoying your bakes instead! :)


  2. Oh, if you could only enjoy half the calories as well Jerra! haha Happy that you are enjoying anyways. xxoo

    Thanks Monique! xoxo

  3. I would share half of the calories with you any day, your baking looks so good! I am planning on making these when I have a 'treat day' aka I need to eat something bad or I will go crazy! :)

    Jerra x

  4. My mouth is watering just looking at the pictures! I love, love, love coconut.


  5. Jerra, treat days are a must when you are on a diet, otherwise you can just go crazy and off the rails. I think these would freeze alright. Why not cut them into portions (once completely cold) and then wrap and pop into the freezer! Then you could just take them out when and as! xoxo

    Thanks Lorraine. Me too! I know I have far too many weaknesses to count, but coconut is one of them xoxo

  6. Marie, that is genius!! They freeze!!! It's literally music to my ears!! :)

    Jerra xx


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