For the base:
1 cup self raising flour
1 cup(90g) coconut - (I've never bothered to weigh it)
1 cup brown sugar, firmly packed
125g butter, melted
For the filling:
400g can sweetened condensed milk
2 tablespoons golden syrup
125g dark chocolate, chopped
Lightly grease 20cm by 30cm lamington pan
Combine sifted flour, coconut and sugar in a bowl; add butter,
Stir until combined
Press mixture over base of pan.
Bake in moderate oven for 15 minutes.
While base is cooking combine milk, butter and golden syrup in pan.
Stir over low heat for about 15 minutes or until mixture is golden brown. (For perfect results filling must be stirred constantly and not allowed to boil.)
Pour hot filling over hot base; return pan to the oven for 10 minutes.
Remove from oven and leave to cool.
Place chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until melted.
Spread chocolate topping over the caramel filling once the caramel has cooled.
Refrigerate to set.