Base- Mix flour and sugar
Add the coconut and mix well
Add the semi melted butter and mix well.
Into a lined shallow baking tray, spread the mix out evenly
Then press down firmly. Use the back of a spoon to even it out. Bake at 180 degrees for about 15 minutes or until lightly browned.
For the caramel- In a saucepan, melt butter, condensed milk and golden syrup.
Bake again in the oven for another 15 minutes or until golden brown.
Let it cool before adding the topping
For the top- melt chocolate and copha in a saucepan
Pour over cooled caramel.
Place in fridge for a couple of hours or overnight if you can.
It should lift quite easy out of the tin if you have lined with baking paper.
When cutting- I usually cut off the edges first then into nice squares.