1. Heat oven to 180° C / 160° C fan-forced. Grease 2OX3O lamington pan, line with baking paper, extending over long sides,

2. Combine sifted flours, coconut, sugar and butter in bowl. Press mixture evenly over base of pan. Bake 15 min until just brown.

3. Make Caramel filling by combining condensed milk, extra butter, and Syrup in a small saucepan. Stir over medium heat for 15 min or until mixture is golden brown. pour over base, bake 10 min. Cool.

4. Combine chocolate and oil in a bouble boiler until smooth. Pour warm topping over caramel. Refrigerate 3 hours.

MOCHA FILLING. Dissolve 2 teaspoons instant coffee in 1 tablespoon of hot water. Add to condensed milk mixture with 2 tablespoons Coffee flavoured liqueur. Cook as in step 3.