Prep time

30 minutes


Cook time

30 minutes



20 rectangle slices

Chocolate base:

4.4 oz unsalted Westgold Butter, soft

4.4 oz dark cane sugar

6.2 oz flour

1.6 oz dutch cocoa

1t baking powder

1t vanilla


Coconut layer:

1 tin condensed milk

1 1/2c dessicated coconut


Caramel layer:

1 1/2 tins caramel condensed milk                 

2.64 oz Westgold Butter, melted

1t vanilla essence


Chocolate topping:

4.4 oz dark chocolate (70%)

1.8 oz Westgold Butter

Heat the oven to 338 degrees F.  Line a 7.87" x 7.87" tin with baking paper.  Cream together the butter, vanilla and cane sugar until whipped & creamy. Mix in dry ingredients until combined. Lightly press into the tin.  Bake for 15 mins. 


For the coconut layer, stir together the coconut and condensed milk and spread over the parbaked chocolate base and cook for another 15-20 mins until set.  Remove from the oven. 


For the caramel layer, warm together all the ingredients on a low heat & whisk until smooth & warm.  Spread over the coconut layer and put in the fridge to set.  


For the chocolate topping, warm together the chopped chocolate and butter until melted & stir until smooth. Spread over the caramel layer & keep in the fridge until ready to serve.  Use a sharp knife dipped in hot water to cut into slices.


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