Spread the nuts in a single layer onto an oven tray and roast at 160°C FF for 15 minutes or until lightly golden. Allow to cool then chop roughly.
In a bowl combine the sifted flours, coconut, brown sugar and melted butter, mix well then spread evenly into a lined 18 x 28cm slice tin. Bake at 160°C FF for 20 minutes, allow to cool slightly.
Scatter the nuts evenly over the prepared base. Combine the condensed milk and golden syrup, mix well then pour over the nuts. Bake a further 25-30 minutes until golden in colour. Allow to cool thoroughly in the tin before slicing. Store in an airtight container until required.