METHOD:

Step 1: Base

Preheat oven to 150 degrees.

Grease and line a 25cm x 30 cm high-sided baking tin.

Combine oats, sifted flour, coconut and brown sugar in a large bowl. Place the butter, golden syrup and water in a small saucepan and heat until butter is melted. Add baking soda and pour into dry ingredients, stirring until combined. Press base mixture into lined tin. Bake for 20 to 25 minutes until firm to the touch. Remove from oven and cool.

Step 2: Caramel

Combine all ingredients in a medium saucepan and heat gently. Once butter is melted, continue to cook the caramel at a medium heat stirring constantly to prevent sticking, for another 5 minutes.  Spread evenly over base and allow to cool.

Step 3: Marshmallow

Place gelatin leaves in cold water for 5 minutes to bloom. Remove from water and squeeze dry.

Add sugar, boiling water, gelatin and vanilla essence to cake mixer. Whisk vigorously until the marshmallow cools and the volume has at least doubled and forms firm peaks.

Spread the marshmallow over the caramel and smooth out evenly. Sprinkle over the coconut. Allow the slice to set up for a few hours before removing from the tin and cutting into pieces.