Tuesday, February 23, 2010
Sweet, ACP Books, page 47
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Special options: Kid friendly, Low Carb, Nut free
Favourite flavours: Cakes/baking
5¼ cups (840g) icing sugar
2½ cups (200g) desiccated coconut
395g can sweetened
1 egg white, beaten lightly
pink food colouring
Line deep 19cm-square cake pan with strips of baking paper.
Sift icing sugar into large bowl; stir in coconut, then condensed milk and egg white.
Divide mixture in half; tint half with pink colouring. Press pink mixture into pan then top with white mixture. Cover; refrigerate about 3 hours or until set before cutting into squares.