Preheat oven to 180°C (160°C fan-forced). Lightly grease a slice tin (roughly A4 sized) and line with baking paper.

In a medium bowl combine flour, sugar and coconut. Add melted butter and mix well. Press mixture firmly into prepared slice tin. Bake for 15-20 minutes until lightly browned. Cool.

Combine the extra butter, sweetened condensed milk and golden syrup in a medium saucepan. Stir over low heat until smooth. Pour over base.

Return to oven and bake for 20-25 minutes until golden. Cool.

To melt the chocolate, place dark chocolate in a microwave-safe bowl and microwave uncovered on MEDIUM (50%) for 1 minute then stir. Repeat process in 30-second intervals until chocolate is melted. Add oil and stir until smooth. Pour evenly over slice and spread into one even layer over the caramel. Place in the fridge for at least 2 hours to cool and set.

When you’re ready to serve, carefully lift slice out of baking tin and cut into small squares. If it’s too hard to cut (for example, if you left it in the fridge overnight), just let it sit at room temperature for 10 minutes or so and it will soften slightly.