This weeks recipe
625g icing sugar, sifted
225g desicated coconut
397g can condensed milk
1 egg white, beaten
Pink food colouring
1Line a 20cm square cake tin with baking paper. Combine the icing sugar and desiccated coconut in a large bowl, then stir in the condensed milk and beaten egg white.
2Transfer half the mixture to a separate bowl and tint with the pink food colouring, stirring it in thoroughly.
3Press the pink mixture into the prepared cake tin in an even layer. Press the white mixture on top of the pink mixture in an even layer. Cover and chill for 3 hours or until set. Cut into 2.5cm squares.
Cookery query? email: Lucy Blackwell, email@example.com, or write to Lucy Blackwell Cookery that's life!, 4th Floor, Academic House, 24-28 Oval Road, London NW1 7DT