Method

1. Preheat oven to 180 degrees. Grease & line a 30×20 cm slice tin.
2. Combine flour, brown sugar, coconut & melted butter. Press into tin, cook for 10-15 mins. Remove to cool.
3. Whisk together condensed milk, 125 g butter & golden syrup. Pour over base. Cook for 15 mins. Remove to cool.
4. Combine caster sugar, water & gelatine in a pan over heat until gelatine dissolves. Simmer for 5 mins. Transfer to a large bowl mixer, beat for 10 mins or until firm. Add vanilla, spread over caramel layer, cover with toasted coconut. Cool in fridge for at least 2 hrs, cut and enjoy.

TIPS, SERVING SUGGESTIONS AND INFORMATION

Prep Time: 30 mins
Baking Time: 15 mins
Serves: 16
Baking Temperature: 180°C
Tips: Cut finished slice with a wet knife