Step 1

Lightly grease a 2cm-deep, 10 x 33cm loose-bottomed rectangular tart pan.

Step 2

Place the condensed milk, brown sugar, butter, vanilla and golden syrup in a small pan.

Step 3

Cook, stirring, over medium-low heat for 5-6 minutes until mixture is thickened and a golden caramel colour. Cool slightly.

Step 4

Place half amounts of the cornflakes, coconut, cocoa and icing sugar in a large bowl. Melt half the copha in a pan over low heat. Pour over dry ingredients and stir to combine well.

Step 5

Press mixture into tart pan, then chill for 10 minutes. Spread caramel over top, then chill in fridge for 30 minutes or until caramel has set.

Step 6

Mix remaining cornflakes, coconut, cocoa and sugar. Melt remaining copha as above and mix. Press mixture over top of caramel. Return to fridge for 1 hour to set.

Step 7

Slice in pan and serve.