Apricot Coconut Slice
This tasty and slightly decadent slice is just heaven with a cuppa.
- Line a 22cm round cake tin with non-stick baking paper. Place butter in a saucepan to melt. Add sugar and condensed milk and simmer for 1 minute.
- Remove from the heat and stir in chopped apricots, zest of one orange, coconut and crushed biscuits to combine.
- Press mixture into prepared tin with the back of a spoon. Sprinkle top with extra coconut and refrigerate until set. Slice into thin wedges to serve.
Tip: Transfer remaining half of the can of sweetened condensed milk to a lidded plastic container and store in the fridge for future use.