Olive oil cooking spray, to grease
1 cup desiccated coconut
1 cup shredded coconut, plus extra, to decorate
2 egg whites
⅓ cup caster sugar
395g can sweetened condensed milk
2 tbsp golden syrup
220g dark cooking chocolate, chopped
200ml thickened cream
3 egg yolks
Preheat oven to 140°C. Grease a 35cm x 12cm x 2½cm fluted rectangular tin with removable base with olive oil. Combine desiccated and shredded coconut, eggwhites and sugar in a medium bowl until combined. Press evenly into the base and up sides of prepared tin using a moist hand.
Put tin on an oven tray. Bake for 20-25 minutes or until crisp and light golden on edges. Set aside. Increase oven temperature to 160°C. Put condensed milk and golden syrup in a medium saucepan over a low-medium heat and cook, stirring constantly, for 10-12 minutes or until mixture thickens. Cool for 10 minutes.
Put chocolate in a large heatproof jug and heat in the microwave on medium for 1-1½ minutes. Stir until melted. Microwave for a further 30 seconds on medium, if required, stirring until melted. Set chocolate aside.
Add cream to cooled caramel mixture and carefully stir using a whisk until combined. Add egg yolks and stir until smooth. Add chocolate and stir using a whisk until combined.
Pour mixture into coconut shell and bake for 25-30 minutes or until set around the outside but still wobbly in the centre. Allow to cool. Refrigerate for 2 hours or overnight. Remove from tin. Sit at room temperature for 20 minutes before decorating with extra coconut. Cut into thick slices to serve.