Pre-heat oven to 175°C conventional bake, or 155°C fan bake. Line the base of a 19cm x 30cm slice tin with baking paper.
Combine the Edmonds Standard Grade Flour, Edmonds Baking Powder and Chelsea Soft Brown Sugar in a bowl, add the melted Tararua Butter and stir well until combined, then press mixture evenly into the prepared tin to form a base. Bake for 10-12 minutes until pale golden and just set.
Melt together the condensed milk, Chelsea Golden Syrup and Tararua Butter in a saucepan over low-medium heat, stirring until golden and thickened (watch the bottom doesn't burn). Set aside to cool for 5 minutes while making the topping.
Combine coconut, oats, Chelsea Soft Brown Sugar and Tararua Butter and stir well.
Pour the caramel over the par-baked base. Then carefully spread over topping mixture, pressing into the caramel lightly. Bake the slice for a further 10-15 minutes until golden and bubbling.
Set aside to cool before cutting into slices.