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Heat the oven to 180°C and line a 20cm square tin with baking paper.
In a pot, melt together the butter, brown sugar and golden syrup.
Remove from the heat and add the dry ingredients. Mix to combine then press into the prepared tin.
Bake for 18-20 minutes or until golden. Remove from the oven and set aside to cool down.
Place the threaded coconut on a small baking tray and bake for 5-6 minutes or until toasted to a golden brown.
Melt the chocolate in the microwave in 30 second bursts, stirring between each, then add the toasted coconut (minus a handful) and cream.
Stir to combine then smear over oat base.
Scatter over remaining toasted coconut and refrigerate for a few hours to firm up.
Be careful not to put a really hot tin into the fridge, let it cool on the bench for a while first.