Summary

Ingredients

For the dough:

• 100 g flour, sifted
• 100 g cane suar, brown
• 100 g desiccated coconut, or rated hazelnuts or almonds
• 125 g butter, melted

For the filling:

• 400 g condensed milk, sweetened
• 2 tablespoon syrup
• 60 g butter

For the cast:

• 200 g chocolate
• 60 g coconut fat, (palmin)

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Instructions

1. Preheat the oven to 180 ° C. Line a rectangular shape (20 cm or 18 cm) with baking paper.
2. Mix all ingredients for the base and press into the mold. Bake for 15 minutes, until the base is golden brown, allow to cool.
3. For the filling, put all the ingredients in a saucepan and let them melt and caramelize while stirring constantly. This takes about 10 minutes and is therefore a little thicker. Spread on the baked bottom and bake in the oven for another 12 minutes until it bubbles and bubbles.
4. Let cool and put in the fridge for 2-3 hours.
5. Melt the ingredients for the topping and then pour them over the cooled caramel layer. Put the cake in the fridge for another hour.
6. Cut into small or large squares and serve.