Step 1

Preheat oven to 180°C. Grease and line a baking dish (30 x 20 cm) with baking paper and set aside.

Step 2

Place butter into mixing bowl and melt 2 min/50°C/speed 1, or until butter has melted.

Step 3

Add flour, sugar and coconut and mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula, then repeat mixing 10 sec/speed 4. Transfer into prepared tin and press down to form a base.

Step 4

Bake for 10 minutes (180°C). Set base aside to cool in tin (approx. 1 hour). Clean and dry mixing bowl.

Step 5

Place condensed milk, butter and golden syrup into mixing bowl and cook 20 min/100°C/speed 3, placing simmering basket instead of measuring cup onto mixing bowl lid.

Step 6

Pour caramel filling mixture over cooled base in tin, then bake for a further 10 minutes (180°C) and set aside. Clean and dry mixing bowl.

Step 7

Place chocolate into mixing bowl and grate 5 sec/speed 8. Scrape down sides of mixing bowl with spatula.

Step 8

Add butter and melt 2 min 30 sec/50°C/speed 2, or until butter and chocolate are melted.

Step 9

Pour chocolate mixture over caramel filling, then sprinkle with sea salt flakes and set aside to cool. Place into refrigerator for approx. 1 hour or until set. Once set, cut into slices and serve.