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Add a photoServings: 12
Ingredients
- 200 gm butter softened
- 200 gm golden brown caster sugar
- 300 gm plainflour sifted
- 3 med Large eggs
- 450 gm jar of dulce de leche
- 150 gm desiccated coconut
Directions
- Beat the butter and 100g sugar untilcreamy then add in the flour and a healthy pinch of salt.
- Stir gently till mixed then add in 1 egg and combine.
- Press this mix into a swissroll tin (23cm x 33cm).
- Prick the surface all over with a fork and bake in a preheated oven (180C/350F/Gas Mark 4) for 15 min till pale golden brown.
- Remove and cold.
- Heat the dulce de leche till pourable (place the unlidded jar in a microwave on medium for 2 min) and pour the contents over the cooled base.
- Beat together the coconut with 100g sugar and 2 Large eggs.
- Tip this over the dulce de leche base spreading out carefully.
- It does not need to cover the base completely.
- Bake for about 25 min till golden brown.
- Remove and cut into 16 yo 20 pcs then cold in the tin before easing out carefully.
- Merchant Gourmets dulce de leche (Argentinian caramel) is available at Sainsburys Tesco and Waitrose.
- Makes 16 to 20
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 12 servings | |
| Calories 219 | |
| Calories from Fat 200 | 91% |
| Total Fat 23.12g | 29% |
| Saturated Fat 16.52g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 114mg | 5% |
| Potassium 86mg | 2% |
| Total Carbs 2.77g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.08g | 0% |
| Protein 2.02g | 3% |
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