|280.00 g||icing sugar|
|1.00 ml||Robertson's cream of tartar|
|397.00 g||condensed milk — tin|
|270.00 g||desiccated coconut|
|0.00||Robertson's food colouring — pink|
Grease a 20 cm square baking tin.
Sift the icing sugar and cream of tartar. Add condensed milk and mix until smooth. Add half the coconut and stir well.
Mix in the remaining coconut so that the mixture sticks together. Divide the mixture into three and add pink colouring to two, making one bright pink and the other pale pink.
Press the bright pink mixture into the tin first, followed by the pale pink and lastly the white.
Place in the fridge for one hour and then cut into squares.