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Preheat oven to 180°C fan forced. Line a 3cm deep, 28 x 18cm (base) lamington pan.
To make the base, combine flour, sugar, coconut and butter in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
To make the filling, combine condensed milk, golden syrup and butter in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
To make the topping, place chocolate and copha into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.