Method:
1.Mix the butter, condensed milk and sugar in a large, microwaveable bowl.
2.Microwave on high for two and a half minutes or until the butter has melted. Stir.
3.Microwave on high for 10 minutes, pausing every few minutes to stir. Add 4.the vanilla essence during the last stir.
5.Remove from the microwave and pour the mixture into a greased shallow tin.
6.Cool at room temperature and cut into squares when cooled.
7.Very sweet, so don't use as much sugar if you don't have a sweet tooth.

Method:
Mix the butter and castor sugar till creamy then add eggs and mix well. In a separate bowl mix the flower, bicarb, choc chips, coconut and granola with pinch of salt
Add dry ingredients to wet and mix well
Fill ice-cream scoop with filling and drop on a baking sheet and press flat with your hand till even
Bake in a pre-heated oven at 180˚

Yield: 9x13 Inch Pan
Time:1 Hour 20 Minutes
This, coffee cake with brewed espresso & ground espresso beans in the batter, this cake tastes like a cup of coffee. You can make the espresso with your standard Nespresso or compatible capsule machine

Method:
1. Preheat the oven to 325º F. Butter or spray a 9x13 inch pan.
2. Combine all of the ingredients for the topping in a mixing bowl. Use your hands or spatula to combine the mixture into a clump-able sandy like texture. Set aside.
3. In a separate mixing bowl, beat the butter, brown sugar and sugar with electric mixer for 1-2 minutes, until fluffy. Beat in the eggs and vanilla. Use a spatula to hand mix in the brewed espresso. Add the flour, baking powder, salt, and finely ground espresso beans, mixing with a spatula until just combined. Just combined means it's okay if the batter has flour lumps or minimal streaks of flour visible. Pour the batter into the pan. Sprinkle the topping evenly over the batter, breaking up large clumps of topping with your fingers. Bake for 50-55 minutes or until the topping is golden brown and a toothpick inserted in the centre comes out clean.