Caramel Coconut Bars

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line an 18cm square baking tin with parchment paper.

   Tip: Optional: Use a silicone mat for easy removal.

2. 2

   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

   Tip: Optional: Use a hand mixer or whisk for easy mixing.

3. 3

   In a large bowl, cream the butter and confectioner's sugar until light and fluffy. Beat in the eggs one at a time.

   Tip: Optional: Use a stand mixer for easy creaming.

4. 4

   Gradually mix in the flour mixture, then stir in the coconut flakes, vanilla extract, and shredded coconut.

   Tip: Optional: Use a rubber spatula for easy mixing.

5. 5

   Pour half of the batter into the prepared baking tin. Drizzle with half of the caramel sauce and sprinkle with half of the toasted coconut flakes.

   Tip: Optional: Use a spatula to create a marbled effect.

6. 6

   Repeat the layers, pouring the remaining batter, drizzling with the remaining caramel sauce, and sprinkling with the remaining coconut flakes.

   Tip: Optional: Use a spatula to create a marbled effect.

7. 7

   Bake for 30-35 minutes or until the edges are lightly golden.

   Tip: Optional: Check for doneness by inserting a toothpick into the center.

8. 8

   Remove from the oven and let cool completely in the tin.

   Tip: Optional: Let cool for 10-15 minutes before cutting into squares.

9. 9

   Cut into squares and serve.

   Tip: Optional: Store in an airtight container for up to 3 days.