Recipe: Caramel and Coconut Slice

Undoubtedly there is no better way to enjoy an emazingly sweet treat then sharing it in the sunshine with friends and family on a picnic.  As much as I love picnics, most recipes aren't, in my view, 'picnic friendly'.  If a sweet treat is to make it to my picnics it must meet a few stringent criteria:

• Easy to store.  So you aren't carting a massive container with you;
• Easy to eat. So that you are not required to bring plates or bowls;
• Something that is already portioned controlled.  To avoid carrying a knife with you; and
• Not too messy.  So basically nothing that is too crumbly, sticky, gooey.

I know the above list sounds silly (and probably depicts my Type A tendencies), but for me the most enjoyable part of the picnic is in its simplistic nature.  This is my favourite picnic recipe of all time! (big call,I know)  I absolutely love it.  To the point that it has probably been over used.  It is easy to make, can be stored in the freezer so can be prepared a few nights before, can be cut before you go and looks simply divine served on the baking paper that you used to cook it with. 

Aside from meeting my passing my 'picnic test', this recipe is the best play on Caramel Slice that I have ever tasted.  Though the base and caramel mixture is basically the same as any Caramel Slice recipe, the simple change in topping from chocolate to coconut is a must try.  To summarize, during the cooking process the caramel oozes into the coconut so when you bite into the final product not only do you get the crisp 'biscuit type bottom', the rich caramel layer, but you also have the crisp and crunchy coconut that has caramel throughout... HEAVEN.

Ingredients:

Base:
1/2 cup flour self raising flour
½ cup of caster sugar
½ cup desiccated coconut
100 grams melted butter
Caramel:
1 tin of sweetened condensed milk
3 tablespoons of golden syrup
1/3 cup brown sugar
2 tablespoons of butter
Topping:
2 eggs
1/3 cup caster sugar, extra
2 cups shredded coconut, extra

Method:

1.  Preheat oven to 180°C and line a square cake tin with baking paper;
2.  Base:  Combine sifted flours, coconut, caster sugar and melted butter in a medium bowl with your fingers;
3.  Press mixture evenly over base of prepared pan.  Cook for 15 minutes, or until lightly browned. Cool slightly;
4.  Caramel:  You could follow my 5 minute caramel recipe or - Combine sweetened condensed milk, golden syrup, brown sugar and extra butter in a small saucepan and stir over low heat until the sugar has just melted.;
5.  Place the caramel mixture over the cooked base;
6.  Topping:  Combine eggs, extra sugar and extra coconut in a medium bowl and sprinkle evenly over filling; and
7.  Cook for further 20 minutes, or until lightly brown.

Tips:

• Make sure that you don’t overcook the caramel mixture and stir constantly so that it does not burn and stick to the bottom of the saucepan.
• Make sure you allow it to cool completely otherwise it will be way too hard to cut.  
• Can be stored in the freezer for about two weeks.  (That is the longest it has ever lasted in my freezer without being eaten though I am sure it would probably last longer).