Melt the butter and pour it into a bowl.

Add brown sugar, coconut, and wheat flour and mix it well to form a dough.

Place the dough in a baking pan of approximately 20 x 30 centimeters that has been greased with butter or lined with baking paper. Press the dough well to the edges.

Bake the base for 12-15 minutes at 175 degrees Celsius (347 degrees Fahrenheit).

Place condensed milk, butter, and syrup in a saucepan and bring the mixture to a boil, stirring continuously.

Let it simmer over low heat for about 10 minutes, until it thickens.

Take the cake base out of the oven and spread the hot caramel mixture on top.

Bake the cake for another 10-15 minutes or until the caramel feels firm.

Remove the cake from the oven and let it cool in the dish.

Melt the butter in a small saucepan.

Chop the chocolate.

Remove the saucepan from the heat and add the chocolate to the butter. Let the mixture melt, stirring frequently, until you have a uniform mass.

Spread the mixture evenly on top of the cake. Optionally, create a pattern with a fork by dragging it back and forth through the chocolate.

Let the cake rest in a cool place before serving.

The chocolate should be completely set before cutting the cake into small, fine slices.