A smooth and creamy caramel chocolate slice, with a crunchy coconut base. A decadent treat to share with friends.
Hey I'm Grace! I'm one of Vanya's sisters and I love baking. She's asked me to contribute some of my favourite recipes to the website which is so exciting.
I'm a qualified chef and have worked in kitchens in New Zealand and overseas. I have even had my own dessert caravan which was super fun, I hope you enjoy my recipes!
Coconut Caramel Slice is a decadent treat that hits all the right notes; sweet, creamy and crunchy. The soft caramel and chocolate topping is the kind you can see your teeth marks in... mmm delicious.
The caramel is made the trusty 'sweetened condensed milk' way. Remember to keep stirring the caramel as you add the ingredients. This will prevent it sticking to the base of the saucepan and burning. Don't worry if you get a few little dark brown bits in the caramel though!
How to make Caramel Coconut Slice:
Preheat the oven to 180°C fan bake and line a slice tin with baking paper. Melt butter in a bowl, add brown sugar and coconut, then mix.
Sift in the flour and mix to combine. Pour into the lined tin. Use the back of a metal spoon to spread and flatten the base. Bake for 20-25 mins until golden brown.
Caramel filling: Heat butter and golden syrup in a saucepan for about 3 minutes until it is a golden tan colour. Keep stirring then add the condensed milk and cook for another 5 minutes until thick and golden brown.
Remove from the heat and pour onto the hot base, spread the caramel out evenly, then cool in the fridge.
Break the chocolate into pieces and add the oil then microwave in 15 second bursts, stirring each time until completely melted.
Pour melted chocolate over the chilled base, let it set at room temperature then cut into pieces.
Do you love caramel? Have a look at these yummy recipes for Chocolate Caramel Brownies as well as the amazing Crispy Cashew Caramel Slice.
Common questions and tips for Coconut Caramel Slice:
Can I make the base crunchier? Yes! The longer you cook the base the crunchier it will get. So if you like it super crunchy, leave it in the oven for an extra 5 - 10 minutes.
How should I store this slice? Store the slice in an airtight container for up to a week. It will last even longer if stored in the fridge.
TIPS:
- Fancy or shredded coconut can be replaced for desiccated coconut.
- For clean cuts, wipe your knife down between each slice.
Pin this post to your baking board on Pinterest and save it for later
[social_warfare buttons="facebook, pinterest"]
MADE THIS RECIPE?
PLEASE CLICK ON THE STARS BELOW AND RATE IT!
Coconut Caramel Slice
A decadent caramel slice made with a crunchy coconut base and topped with dark chocolate.
Ingredients
Base
- 125g butter, melted
- 1⁄2 cup brown sugar
- 3⁄4 cup shredded coconut
- 1 cup plain flour
Caramel filling
- 60g butter
- 1⁄4 cup golden syrup, 85g
- 1 can sweetened condensed milk, 395g
Chocolate topping
- 125g dark or milk chocolate
- 1 Tbsp oil, unflavoured
Instructions
- Preheat oven to 180°C fan bake. Line a 19 x 29cm slice tin with baking paper.
- Melt butter in a bowl, add brown sugar and coconut then mix. Sift in the flour and mix to combine. Pour into the lined tin.
- Use the back of a metal spoon to spread and flatten the base. Bake for 20-25 mins until golden brown.
- Caramel filling: Heat butter and golden syrup in a saucepan for about 3 minutes until it is a golden tan colour. Keep stirring then add the condensed milk and cook for another 5 minutes until thick and golden brown.
- Remove from the heat and pour onto the hot base, spread the caramel evenly and then cool in the fridge.
- Break the chocolate into pieces, add the oil then microwave in 15 second bursts, stirring each time until completely melted.
- Pour melted chocolate over the chilled base, let it set at room temperature then cut into pieces.
Notes
• The longer you cook the base the crunchier it will get, so if you like a nice crunchy base cook for an extra 5-10 minutes.
• Store the slice in an airtight container for up to a week. It will last even longer if stored in the fridge.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 196Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 85mgCarbohydrates: 24gFiber: 1gSugar: 18gProtein: 2g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Tracy says
Looks delicious - as I only have desiccated coconut, is is still 3/4 cup? I only weigh ingredients so I assume it is 60grams. Is this the correct weight as I don't want to wreck it? Thanks
Vj cooks says
I would assume that would be fine. Let me know how you get on.
Lesley says
I made this and it was delicious, love your recipes! The only thing is my caramel didn’t set so when cutting it into slices it made the biggest mess. What could have caused this?
VJ cooks says
Sorry to hear that, Lesley. Two things come to mind 1) was the caramel nice and thick and golden in colour before you spread it over the base? If not thick enough at this stage it might struggle to set properly. 2) was the base completely chilled before you poured the chocolate on top?
Emily says
This is the best caramel slice I’ve ever made! My caramel turned out perfectly and set really well. Love the addition of coconut in the base. Thank you for a scrumptious recipe!
VJ cooks says
Thank you for the lovely feedback, Emily! Yes, it's such a yummy slice 🙂
Mylene says
Hi just wanted to no about the oil what did you mean and can I use the nestle caramel sauce in the tin or go by the recipe of the sauce you did i live in australia it's afternoon here thanks for the recipe
VJ cooks says
Hi Mylene, the oil in the chocolate topping just helps to soften it so that it's easier to cut. You could use coconut, grapeseed or canola oil. You could also leave it out. Yes, you could use pre-made caramel sauce if you prefer. You might want to use a can and a half for this recipe. Happy baking 🙂
Anita says
OMG I have been looking for the PERFECT chocolate caramel slice recipe and I have found it. Thank you for posting this. I gave half of the first batch away to neighbours and a friend and they loved this slice too. This will be made on rotation. Thank you so much. Anita Brisbane Australia
VJ cooks says
Thank you so much for the lovely feedback, Anita. I love this slice too.
Emily says
Do these freeze well?
VJ cooks says
Yes, it does!
Jackie says
Can this be made GF? Would I replace the plain flour with GF flour or could it be switched for Coconut flour and what would the ratio be?
VJ cooks says
I haven't tried this one GF but I think it would work well with a ratio of 1:1 GF flour.
Lauren says
This is my go to baking recipe for anything! I have made it probably over 15 times for events, weekends away, parties, potlucks etc! So yum! Every time I make it I get so many compliments but it honestly is so easy to whip up the night before you go somewhere 🙂 I sometimes try make it a little fancier with a white chocolate swirl mixed in with the milk chocolate topping.
VJ cooks says
Oh thank you so much for the lovely feedback. The addition of white chocolate to the topping sounds delicious!
Emily says
Hi I love this recipe and have made it multiple times. I have been having some problems with the caramel and it has been coming out 'lumpy' when I cook/heat it... any suggestions??
VJ cooks says
To reduce lumps you can use a lower heat and go slower while mixing more. It’s more time consuming but you’ll get a smoother mix that way. A rubber spatula is a good way to make sure you’re scraping all the corners and bottom of the pot to avoid lumps, plus you could give it a good whisk before you pour over the base.
Natalie says
I have tried a slice very similar to this but the caramel layer required baking to set. Can you do the same with this one to make sure the caramel sets? I have seen a few comments about the caramel not setting.
VJ cooks says
This recipe calls for the caramel to cook in the pot, not in the oven. The only reason the caramel layer wouldn't set is if you didn't cook it for long enough. Whenever you're cooking sugar on the stove top you have to keep a really good eye on it, stir it frequently and allow it get thick and golden. You might need to adjust your cook time and heat level depending on the strength of your cook top.
Helen says
Would olivani work instead of butter?
VJ cooks says
I haven't tried that sorry. Let me know how you get on.
Kim says
Interested to hear if the desiccated coconut will work instead of shredded? Thanks!