Ingredients:
3kg grated coconut (white part only) from 5 coconuts
900gm sugar
350ml evaporated milk
1 (397) can condensed milk
60gm butter
1/4 tsp salt
20gm cocoa
3 tbsps water
1/2 tbsp vanilla essence
1 egg white, beaten

Method:
1. Put grated white coconut, sugar, evaporated and condensed milk, butter, salt and blended cocoa mixture into a large, deep non-stick saucepan.

2. Using a wooden spatula, stir continuously for 15 minutes over low heat until mixture bubbles.

3. Add vanilla essence and beaten egg white and continue stirring for 30 minutes until mixture forms a sticky mass and leaves sides of pan, or until a small marble-sized lump of mixture forms a soft ball when dropped into a cup of cold water.

4. Transfer and divide mixture into two greased 18 x 27 cm lamington trays.

5. Press tightly with the back of a spoon. To smooth the surface, place a polythene sheet on top and either smooth it with the back of a spoon or roll over it with a small rolling pin. Leave to set and cool.

6. When slightly cool, cut into squares. When cooled, dry and hard, separate carefully into pieces.