Ingredients
Base

1 packet vanilla cake mix (I only had WW Golden Buttercake and added 1/2 tsp vanilla)
1 cup coconut
125g butter (recipe didn't say if this was just chopped or melted, but I melted it till it was just soft, but held it's shape)

Topping
1 tin condensed milk
1 tbsp butter
1 tbsp golden syrup
1 cup chopped macadamias (didn't have any so I used pecans)

Method
  1. preheat oven to 180 deg or 160 deg fan forced
  2. line a slice tray with baking paper
  3. BASE: mix base ingredients together and press into tin (I used a food processor for a smoother result)
  4. Bake for 15 minutes
  5. TOPPING: combine the condensed milk, butter and syrup in a saucepan and heat, stirring, until just thickened.
  6. remove from heat and add nuts
  7. pour mix over the prepared base and return to the oven for 20 minutes.
Notes
It is a bit tricky to press the base into the tin as it sticks to the spoon, but dip your spoon in boiling water and dry it off and the heat of the spoon stops it sticking. When the base is done, it will have risen and look puffy. I just gently pressed it back down with the spoon before pouring the caramel nut mix on top. Make sure it is completely cold before slicing with a knife run under hot water first.