Pre-heat the oven to 180 degrees. Grease and line a 20cm x 30cm slice tin with baking paper.
Place the flour, coconut, sugar and melted butter in a bowl and mix to combine. Using the back of a spoon, press the mixture into the base of the lined tin and bake for 20-25 minutes until golden brown.
Reduce the oven temperature to 165°C.
To make the caramel filling, place the golden syrup, butter and condensed milk in a medium saucepan over a low heat.
Whisk until the butter is melted and cook, whisking frequently, for 7-8 minutes or until the mixture has thickened slightly. Add in the salt.
Pour the caramel over the cooked base, spread evenly and cook for 15 minutes. Place in the fridge until cold.
To make the chocolate topping, place the chocolate squares and oil in a microwave safe bowl and heat on full power for 20 seconds at a time, stirring after each interval until melted and combined.
Pour over the caramel mixture and gently tap on the counter to remove any air bubbles and give a smooth, even finish. Refrigerate for 30 minutes, or until set. Cut into squares to serve.
Chef’s tip: Dip your knife in hot water and wipe with a dry tea towel when slicing. This will give a neat professional finish to your slice.