A chewy tropical slice with a buttery base topped with caramelized coconut—classic Kiwi tea treat!

Scale

Base:

125 g unsalted butter, melted

½ cup (110 g) caster sugar

1 cup (150 g) plain flour

1 tsp baking powder

Pinch of salt

Topping:

2 large eggs

1 cup (220 g) brown sugar

1 tsp vanilla extract

1 cup (90 g) desiccated coconut

½ cup (75 g) plain flour

½ tsp baking powder

Cook Mode Prevent your screen from going dark

1. Preheat oven to 180 °C and line a 20×20 cm tin.

2. Mix base ingredients and press into tin; bake 10–12 minutes.

3. Whisk topping ingredients, stir in coconut and flour mixture.

4. Spread topping over base and bake 20–25 minutes until golden.

5. Cool completely, then slice into 16 pieces.

Let the slice cool completely before cutting to ensure clean, firm edges.

Can be frozen for up to one month—thaw at room temperature before serving.

Add a handful of chopped nuts or chocolate chips to the topping for variation.