Instructions: Sift flour into a bowl, add sugar and coconut, stir until combined. Add melted butter; mix well. Press into greased 28cm x 18cm lamington tin. Bake in mod. oven 10 mins. Remove from oven and spread with prepared caramel.

Return to oven for a further 10 mins. When cold, spread with topping. Cut into squares when set.

CARAMEL: Place all ingredients into saucepan, stir over low heat until caramel has thickened, bring slowly to the boil, remove from heat.

TOPPING: Place chopped dark chocolate and solid white vegetable shortening in a saucepan over hot water; stir until melted.

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