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Preheat oven to 175°C and line a medium (about 30cm x 24cm) sponge roll tin with baking paper.
Cream butter, sugars and vanilla until pale and fluffy. Stir in flour and baking powder and cinnamon to form a soft, crumbly dough. Press two thirds of the mixture into prepared tray.
Bake the base in the oven for 8 to 10 minutes.
Make the Caramel Filling while the base is cooking. Heat condensed milk, butter, golden syrup and coffee in a small pot until butter is fully melted and starting to thicken and caramelise, remove from heat. Pour over slice base.
Crumble remaining base mixture over the top and bake until golden and set and the caramel has set (10 - 15 minutes). Allow slice to cool in the tin before slicing.