1 cup plain flour
½ cup firmly packed brown sugar
1/3 cup desiccated coconut
100g unsalted butter, melted
600ml tub thickened cream
1 teaspoon vanilla extract
Caramel-flavoured syrup, to serve
395g can sweetened condensed milk
2 tablespoons golden syrup
25g unsalted butter, chopped
1 tablespoon instant coffee granules
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 5cm above pan edges.
To make base, combine flour, sugar and coconut in a large bowl. Mix well. Stir in butter until combined. Press over base of prepared pan.
Cook in a moderate oven (180C) for about 10 to 12 minutes, or until light golden.
Meanwhile, make filling. Combine milk, syrup and butter in a large saucepan. Dissolve coffee in 2 tablespoons boiling water in a heatproof jug. Add to pan. Stir constantly over a medium heat for about 8 minutes, or until boiling and slightly thickened. Remove from heat.
Remove base from oven. Pour over hot filling. Smooth over top. Return to moderate oven.
Cook for a further 8 minutes or until golden brown. Remove. Cool slice in pan. Refrigerate for about 1 hour, or until cold.
To serve, beat cream and vanilla in a small bowl of an electric mixer until soft peaks form. Transfer to a piping bag fitted with a 13mm star nozzle.
Using baking paper, lift slice out of pan. Pipe cream over top. Drizzle with syrup. Cut into pieces.