1. Preheat oven to moderate 180 deg C (350 deg F). Line a lightly greased shallow tin with non stick baking paper.
2. Sift the flour into a bowl. Mix in the coconut and sugar. Stir through the melted butter, then press firmly into the tin. Bake for 12-15 minutes, or until lightly coloured. Cool.
3. Place the caramel filling ingredients into a small saucepan. Slowly heat over medium heat, stirring constantly for 3-4 minutes, or until lightly caramelised. Quickly pour over the base, spreading evenly. Bake for 8 minutes. Set aside to cool.
4. To make the chocolate topping. stir the white chocolate and copha in a heatproof bowl over a pan of simmering water until melted. Spread over the caramel filling. Refrigerate for 20 minutes or until set. Cut with a hot, dry knife.
It really is a delicious slice! One of things that makes it so good, is that we only have each year for Brent’s birthday. Do you have any special recipes that you only cook for birthdays?