Preheat your oven to 170°C and line a 20cm square tin with baking paper. For thinner crunchies, you can use a 23cm square tin.

Combine the cake mix, rolled oats and desiccated coconut in a large bowl.

Place the butter in a glass jug and microwave until melted and warm. Stir in the syrup, then pour the mixture into the dry ingredients, mixing well until combined.

Spread the mixture evenly into the prepared tin and press down with a spatula or the back of a measuring cup until flat, even and firm.

Place in the oven and bake for 20 minutes or until golden brown, rotating the pan halfway through cooking.

Remove from the oven and allow to cool for 10 minutes. Slice into bars or squares, then allow to cool completely in the pan until firm. Remove and store in an airtight container.

Tip: Use plant-based butter for a vegan-friendly version of this recipe.