This slice is essentially Louise Cake without the raspberry jam and with the addition of a whopping great layer of caramel.  Yum!
It is seriously delicious and well worth making.
Yes the caramel layer is thick, you can reduce it if you prefer but we like it just like this.

By Helen

Yield: makes 20 pieces (depending how large you cut them)

Ingredients

• CARAMEL
• 400g (14oz) can sweetened condensed milk
• 3 tablespoons golden syrup
• 125g (4.4oz) butter, softened
• BASE
• 125g (4.4oz) butter, softened
• 1/3 cup sugar
• 2 size 7 eggs plus 1 extra egg white
• 2 cups flour
• 1/2 teaspoon baking powder
• 3/4 cup sugar for meringue
• 1/4 teaspoon salt
• 1 cup desiccated coconut

Method

Preheat oven to 170 C (338 F). Combine the condensed milk, golden syrup and butter together in a small saucepan.  Stir over a gentle heat until the butter melts and the mixture just comes to the boil and thickens.  Set aside to cool. Beat the next 125g measure of butter and 1/3 cup of sugar until pale and creamy. Separate eggs and add yolks to the butter mixture and mix well. Sift flour and baking powder together, add and mix well. Press the mixture evenly into a lined 26 x 18cm slice pan. Beat the egg whites with an electric mixer until they start to foam, gradually pour in the sugar and also the salt.  Continue to beat until you get a shiny glossy meringue. Gently fold in the coconut. Spread the caramel over the base - it is a thick layer. Very gently spread the meringue on top. Bake for 30 minutes or until the meringue is coloured and firm.  Cover with a piece of foil if it colours too quickly. Allow to cool and then cut into 16-20 pieces.  Store in an airtight container