Chocolate Caramel Slices
Preheat the oven to 175°C (approximately 350°F). Line a baking pan with parchment paper.
Melt the butter and let cool slightly. Mix the flour, grated coconut and sugar. Mix in the butter and press into the baking pan with a spoon. Bake for 15 minutes until golden brown, then remove.
Mix the treacle with the butter and condensed milk in a saucepan. Stir for 5-10 minutes until thick. Spread on the cake base and put in the oven for 20 minutes until golden brown. Remove and allow to cool.
Chop the chocolate and melt with the coconut oil over the hot water. Pour over the caramel layer. Allow to cool and set for at least 1 hour in the refrigerator.
Bring the sugar, lemon juice and 50 ml (approximately 1/5 cup) of water to a boil and simmer for 20 minutes over medium heat. Make sure not to burn. Mix with the popcorn and 1-2 teaspoons of salt. Spread on the cake. Cut into pieces and serve.