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Heat the oven to 180°C regular bake and line a 20cm square tin with baking paper
In a large bowl or pot, place the butter, brown sugar and golden syrup. Cook briefly in the microwave or on the stove until the butter has melted
Add the dry ingredients and stir until combined. Press into the square tin and bake for 28 minutes
While the base is baking, place the raspberries and caster sugar in a small saucepan. Cook over medium heat for 8-10 minutes until jammy consistency, stirring often
Remove from heat and stir in the lemon juice
Smear ⅔ of the raspberries over the hot base and set aside for 20 minutes
In a small frypan over medium heat, toast the coconut for 3-4 minutes until lightly golden, shaking the pan often
In a microwave safe bowl, heat the chocolate and coconut oil in 30 second bursts until melted
Add the toasted coconut to the melted chocolate and stir to combine
Pour the chocolate over the raspberry layer and smear out evenly
Spoon blobs of the remaining raspberries on top and swirl with a teaspoon
Refrigerate for 2-3 hours to allow the chocolate to set
Remove from the fridge 15 minutes before cutting with a sharp knife
Keep in an airtight container in the fridge