Ingredients:

1 cup (150g) SR flour

1 cup (90g) desiccated coconut

1 cup (200g) firmly packed brown sugar

125g melted butter

For the caramel filling:

400 g can sweetened condensed milk

30 g butter

2 tbsp golden syrup

For the chocolate topping:

125 g chopped dark chocolate

30 g butter

Method:

Grease 20cm x 30cm lamington pan. Combine sifted flour, coconut and sugar in a bowl, add butter, and stir until combined. Press mixture over base of prepared pan. Bake in moderate oven for 15 minutes or until lightly browned. Pour hot caramel filling over hot base, return to oven and bake for about 8 minutes then cool. Spread warm chocolate topping over caramel filling, stand at room temperature until set.

For the caramel filling:

Combine all ingredients in a pan, stir over low heat until just combined.

For the chocolate topping:

Combine chocolate and butter in a pan, stir over low heat until smooth.

*Not suitable to freeze.

*Chocolate topping suitable to microwave.

*This recipe can be made 3 days ahead.