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Lightly grease a 2cm-deep, 10 x 33cm loose-bottomed rectangular tart pan.
Place the condensed milk, brown sugar, butter, vanilla and golden syrup in a small pan.
Cook, stirring, over medium-low heat for 5-6 minutes until mixture is thickened and a golden caramel colour. Cool slightly.
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.
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.
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.
Slice in pan and serve.