Instructions: Beat the butter and 100g sugar until
creamy then add the flour and a pinch of salt.

Stir gently until mixed then add 1 egg and combine.

Press this mixture into a swissroll tin (23cm x 33cm).

Prick the surface all over with a fork and bake in a preheated oven (180C/350F/Gas Mark 4) for 15 minutes until pale golden.

Remove and cool.

Heat the dulce de leche until pourable (place the unlidded jar in a microwave on medium for 2 minutes) and pour the contents over the cooled base.

Beat together the coconut with 100g sugar and 2 eggs.

Tip this over the dulce de leche base spreading out carefully.

It does not need to cover the base completely.

Bake for about 25 minutes until golden.

Remove and cut into 16 yo 20 pieces then cool in the tin before easing out carefully.

Merchant Gourmets dulce de leche (Argentinian caramel) is available at Sainsburys Tesco and Waitrose.

Makes 16 to 20

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