Caramel slice

1.Preheat oven to 180°C. Lightly grease and line a 20 x 30cm lamington pan with baking paper.

2.In a bowl, combine flour, coconut and sugar. Mix 125g butter through until combined. Press mixture firmly over base of pan. Bake for 10-15 minutes, or until lightly golden.

3.To make filling, combine milk, 30g butter and golden syrup in small saucepan. Stir constantly over low heat, without boiling, for 10-15 minutes until mixture is golden brown.

4.Pour hot filling over hot base and bake for a further 10 minutes. Allow to cool.

5.In a small saucepan, combine chocolate and copha. Melt over a low heat, stirring until smooth. Spread over filling. Allow to set at room temperature.