- Place biscuits, whole, in the bottom of a greased and aluminium foil-lined 18 cm x 28 cm lamington tin.
- Melt half the shortening in a saucepan.
- Stir in coconut, cherries and condensed milk.
- Spread over biscuits. Refrigerate until firm.
- Melt remaining shortening and stir in the sifted cocoa.
- When cool spread over cherry filling.
- Refrigerate until firm.
- Remove from tin. Cut into squares.