1 pack Green's Classic Chocolate Cake Mix
1/2 cup desiccated coconut
1 tablespoon milk
100g melted butter
Canned caramel topping
3/4 cup melted dark chocolate
Preheat oven to 160°C.
In a bowl, mix cake mix, coconut, butter and milk together.
Press into a greased and lined slice tin.
Bake at for 25 – 30 mins.
Spread can of caramel Top ‘n Fill over hot base.
Allow to cool.
Spread melted chocolate over the top of cooled slice.
Refrigerate for 15-30 minutes to allow to set before slicing into squares.
