Step 1

Base: Cream butter, sugar and vanilla until light and creamy.

Step 2

Add sifted flour and coconut and mix well.

Step 3

Press evenly into a greased lamington tin.

Step 4

Bake in moderate oven for 20 minutes.

Step 5

Remove and cool slightly.

Step 6

Filling: Place all ingredients in a saucepan, and stir over low heat until butter melts. Increase heat, simmer gently, stirring continuously for 5 minutes or until mixture turns a light golden brown.

Step 7

Remove from heat and spread over base.

Step 8

Topping: Combine coconut and rolled oats in bowl.

Step 9

Place butter with golden syrup in small saucepan, stir over low heat until butter has melted.

Step 10

Add to coconut mixture and mix well.

Step 11

Sprinkle topping evenly over caramel filling

Step 12

Return to oven and bake for 15-20 minutes, until golden brown.

Step 13

Remove from oven and allow to cool before slicing.