Method

• 1.
  Lightly grease a 2cm-deep,10 x 33cm loose-bottomed rectangular tart pan.
• 2.
  Place the condensed milk, brown sugar, butter, vanilla and golden syrup in a small pan.

• 3.
  Cook, stirring, over medium-low heat for 5-6 minutes until mixture is thickened and a golden caramel colour. Cool slightly.
• 4.
  Place half amounts of the cornflakes, coconut, cocoa and icing sugar in a large bowl. Melt half the copha in a pan over low heat. Pour over dry ingredients and stir to combine well.
• 5.
  Press mixture into tart pan, then chill for 10 minutes. Spread caramel over top, then chill in fridge for 30 minutes or until caramel has set.
• 6.
  Mix remaining cornflakes, coconut, cocoa and sugar. Melt remaining copha as above and mix. Press mixture over top of caramel. Return to fridge for 1 hour to set.
• 7.
  Slice in pan and serve.