In a bowl, combine the flour, brown sugar, melted butter, and coconut until well mixed. Press the mixture firmly into the base of a lined baking dish (approx 18cmx28cm), using your hands or the back of a spoon. Bake for 15 minutes, or until lightly golden.
1/4 cup brown sugar, 100 g butter, 1/4 cup shredded coconut, 395 g condensed milk
While the base bakes, make the caramel layer. In a saucepan over medium heat, combine the condensed milk and butter. Stir continuously for 5-10 minutes, or until the mixture thickens slightly and turns pale golden.
180 g milk chocolate, 1 tablespoon coconut oil
Pour the caramel over the cooked base and spread evenly. Bake for another 15 minutes, until the caramel is set and lightly golden on top.
For the chocolate topping, melt the chocolate and coconut oil together in the microwave in 30-second intervals, stirring between each, until smooth.
Pour the melted chocolate over the cooled caramel layer and spread evenly. Refrigerate for 2-3 hours, or until firm. Once set, slice into 16-20 pieces.
