HAPPY INTERNATIONAL DULCE DE LECHE DAY! 🙂
We love dulce de leche so much there is a whole day dedicated to it and what best to celebrate it than with probably one of its best companions – coconut!
These amazing dulce de leche and coconut slices are an absolute Argentine classic AND super easy, cheap and delicious! They are so easy to make that you can make and bake them in less than 1 hour so they are perfect for any lazy afternoon when you have nothing at home but just NEED something sweet!!
What will you need to make these ridiculously amazing slices?
- Flour: Just plain flour is perfect. You cannot use self rising as we want the dough base to be super thin!
- Unsalted butter: The butter needs to be melted so just put in the microwave for 30-40 seconds until completely melted! Can it get easier than this!?
- Large eggs: As usual, make sure your eggs are at room temperature before you begin baking! You will need an egg for the dough base and an egg for the coconut crumble.
- Pinch of salt: Helps to highlight all the flavours – only a pinch is needed!
- Dulce de leche: This is THE star of the dessert and really can’t do without! In the UK either Waitrose dulce de leche or Nestle caramel dulce de leche will work. Waitrose dulce de leche will work better as it is thicker and will maintain better consistency! If you can buy real argentine dulce de leche online then this is even better!
- Desiccated coconut: Any good desiccated coconut will do to make the coconut crumble!
- Caster sugar: There is no sugar in the base as there is plenty of sugar in the dulce de leche and coconut crumble!
This recipe makes 12 slices!
For the base:
- 200g plain flour
- 100g melted unsalted butter
- pinch of salt
- 1 large egg
For the filling:
- 300g dulce de leche
For the coconut crumble:
- 160g desiccated coconut
- 250g caster sugar
- 1 large egg
- Start making the dough base by mixing the flour, melted butter, egg and pinch of salt. Mix ingredients with a fork and then by hand until a soft dough is formed.
- Cover the dough in cling film and let it rest for 5 minutes in the fridge.
- Grease a 25cmx25cm tin (you can use a round one if you do not have a squared one!) with melted butter.
- Once the dough has been removed from the fridge, use your hand to spread the dough to cover all the base of the tin (YES – you do not have to roll with a rolling pin!!)
- Start preheating the oven to 180 degree Celsius.
- Cover the dough base with PLENTY of dulce de leche. The dulce de leche layer should be thicker than the base.
- Make the coconut crumble by mixing the desiccated coconut, sugar and egg. Use a fork to mix until a sandy crumble mixture is formed. Cover the dulce de leche layer with all the coconut crumble until the whole tin is covered.
- Bake the cake in the oven for 30-35 minutes at 180 degree Celsius until golden.
- Allow to cool completely before cutting into slices (time to practise your patience!)
- Make a cup of tea and ENJOY!
I cannot make a bigger deal about how easy and yet delicious these slices are so I honestly cannot wait to see all of your versions!
Buen provecho 🙂