TOPPING
150g dark chocolate, chopped
20g white vegetable shortening (copha)
Makes 15
Preheat oven to moderate 180°C. Brush a 28 x 18cm shallow oblong cake tin with melted butter or oil. Cover base with baking paper, extending over 2 sides. Combine coconut, flour and sugar in medium bowl; add butter, stir until well combined. Press into prepared cake tin. Bake for 15 minutes or until golden brown.
To make Filling: Combine milk, extra butter and syrup in medium pan, stir over medium heat until boiling. Lower heat, continue stirring for 5 minutes. Remove from heat, spread over base in tin. Bake for 10 minutes. Remove and cool.
To make Topping: Place chocolate and shortening in medium heatproof bowl. Stand over pan of simmering water, stir until the chocolate has melted and is smooth.
Spread evenly over caramel filling and allow to set. Cut into squares using a warm knife.
Slide onto a serving plate. Dust with icing sugar. Serve with thick cream.
