Coconut Slice

Serves  make 1 tray

Time 45 minutes

Ingredients

3 eggs

1½ cup sugar

2 tbsp coconut oil

300ml coconut milk

2 cups all-purpose flour

1 tbsp baking powder

½ cup shredded coconut plus 2 tbsp for topping

½ tsp coconut extract 

Extra virgin olive oil

For Topping

½ can sweetened condensed milk

¼ cup milk

100ml coconut milk

Method

Preheat the oven to 175°C. Line a baking tray with baking paper.

Sift flour and baking powder into a bowl. Set aside.

Whisk the eggs until it starts to turn pale and fluffy. Slowly add in the sugar and continue to whisk for 2 minutes, then add the coconut extract, coconut milk and coconut oil. Mix to combine.

Add the flour and ½ cup of the shredded coconut to the batter. Fold for a couple of times to ensure there are no lumps. Pour the batter into the tray.

Bake for 35 minutes until golden.

Meanwhile, prepare the topping by mixing all topping ingredients together.

Once baked, allow to cool. 

Poke the slice repeatedly to create little dots using a fork, then pour the topping over the slice. 

Sprinkle 2 tablespoons of shredded coconut.

Ideally, allow the slice to sit in the fridge for at least 30 minutes before serving if time permits.