Base

1. Preheat oven to 180°C. Grease and line a baking dish (30 x 20 cm) with baking paper and set aside.
2. Place butter into mixing bowl and melt 2 min/50°C/speed 1, or until butter has melted.
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.
4. Bake for 10 minutes (180°C). Set base aside to cool in tin (approx. 1 hour). Clean and dry mixing bowl.

Caramel filling

1. 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.
2. 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.

Topping

1. Place chocolate into mixing bowl and grate 5 sec/speed 8. Scrape down sides of mixing bowl with spatula.
2. Add butter and melt 2 min 30 sec/50°C/speed 2, or until butter and chocolate are melted.
3. 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.

TIPS