Marshmallow Caramel Slice

Ingredients -
Melted butter to grease
1 cup SR flour
3/4 cup desiccated coconut
1/2 cup brown sugar
125g butter - melted
1 can 395g condensed milk
2 tbls golden syrup
60g butter - extra
1 cup caster sugar
1 cup water
1tbls gelatine powder
1 tsp vanilla extract
Shredded toasted to decorate

Method -
1  Preheat oven to 180c  Brush a slice pan withmelted butter, line with baking paper - up sides as well.
2  Combine flour, coconut and brown sugar into bowl.  add melted butter and mix until combined.  Spoon into the prepared pan and press firmly over base.  Bake in oven for 12 mins or until golden. Set aside to cool completely
3  Place the condensed milk, golden syrup and extra butter in a saucepan over med heat.  Stir until butter melts and misture is smooth.  Reduce heat to low and simmer, stirring constantly for 8 mins or until caramel thickens and is golden.  Spread over base.
4  Place caster sugar, water and gelatine in a small saucepan over low heat.  Cook stirring for 4 mins or until gelatine dissolves. Increase heat to medium and simmer gently stirring occasionally for 5 mins. Set aside to cool.
5  Place the gelatine mixture in a large bowl.  Use a beater to beat for 8 mins or until mixture doubles in volume and firm peaks form.  Add vanilla and beat until well combined.
6  Spoon the gelatine mixture over the caramel spreading evenly. Sprinkle with coconut.  Placein fridge for 2 -3 hours to set.  Cut into squares to serve