Preheat oven to 180C (350F). Lightly grease an 18cm x 28cm rectangular slice pan and line with baking paper.

In a large bowl, combine flour, desiccated coconut, melted butter, caster sugar, vanilla extract, and poppy seeds.

Stir until well combined.

Press the mixture firmly over the base of the prepared pan.

Bake for 15 minutes, or until lightly browned.

While the base is baking, prepare the caramel.

In a medium pan, combine condensed milk, chopped butter, brown sugar, golden syrup, and vanilla extract.

Stir over medium heat until butter and sugar are dissolved.

Bring to a boil, then reduce heat and simmer, stirring constantly, for 10 minutes, or until the mixture turns light golden brown.

Remove from heat and stir in finely grated orange zest and roughly chopped pecans.

Pour the hot caramel evenly over the hot baked base, tilting the pan to ensure it reaches the edges.

Bake for another 15 to 20 minutes, or until the caramel is dark golden brown.

Remove from the oven and let the slice cool completely in the pan.

Once cooled, turn the slice out onto a chopping board.

Cut into small squares and serve.