Instructions: Combine sugar, milk and glucose in pan, stir over heat without boiling until sugar is dissolved. Bring to the boil and boil steadily without stiring until temperature reaches 112C on a sugar thermometer, or until a teaspoon of syrup forms a soft boil when dropped into a cup of cold water.

Remove from heat, divide mixture into two bowls. Stir mixture in one bowl until thick and creamy. press evenly over the base of a greased and lined lamington tin.

Melt chocolate and stir into remaining coconut mixture, beat until thick and creamy. Spread chocolate mixture over white mixture.

Refrigerate until firm before cutting.

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