Then mix like this

1. Preheat oven to 180C. Line a 20x20cm square cake tin with baking paper.
2. Place butter, sugar, coconut and flour into a food processor. Speed 9 / 30-45 seconds until a dough forms.
3. Press dough into the tin. Use the bottom of a glass to smooth out and compress the base. Make sure you have compressed it really well.
4. Place into the oven and bake for 10 minutes or until starting to turn golden.
5. There is no need to wash the bowl out of you have removed the crumbs well.
6. Place honey, butter and vanilla in bowl. 5 minutes / 100C / Speed 2.
7. Add almonds to the honey syrup and mix with a spoon to combine.
8. Pour almond mixture over the base.
9. Bake for 20-25 minutes until the almonds have started to toast and the honey mixture is frothy.
10. Remove the slice from the oven. The slice will be frothy like but will set once cooled.
11. Allow to cool before slicing it into small pieces.

Or cook like this

1. Preheat oven to 180C. Line a 20x20cm square cake tin with baking paper.
2. Place butter, sugar, coconut and flour into a food processor. Process on high until a dough forms.
3. Press dough into the tin. Use the bottom of a glass to smooth out and compress the base. Make sure you have compressed it really well.
4. Place into the oven and bake for 10 minutes or until starting to turn golden.
5. Place honey, butter and vanilla into a small saucepan. Cook over a medium heat until melted, stirring often.
6. Add almonds to the honey syrup and mix with a spoon to combine.
7. Pour almond mixture over the base.
8. Bake for 20-25 minutes until the almonds have started to toast and the honey mixture is frothy.
9. Remove the slice from the oven. The slice will be frothy like but will set once cooled.
10. Allow to cool before slicing it into small pieces.