Step 1

Preheat oven to 180C/160C fan forced. Grease a 23cm square cake pan and line the base and sides with baking paper, allowing paper to overhang on two opposite sides.

Step 2

Place butter, sugar, Weet-Bix, flour and coconut in a large bowl and stir to combine. Spread mixture over the base of the prepared pan. Bake for 15 minutes or until light golden. Set aside to cool.

Step 3

Meanwhile, place strawberries in a food processor. Process until smooth.

Step 4

Whisk condensed milk and strawberry puree in a bowl until smooth and combined. Pour over the Weet-Bix base. Bake for 20 minutes or until edges are slightly bubbling and the top layer is set. Set aside to cool to room temperature, then place in the fridge overnight to chill.

Step 5

Cut into pieces to serve.