100g butter
1 cup milk (250ml)
6 cups Chelsea Icing Sugar (900g)
1 tsp salt
1 cup desiccated coconut (100g)
1 tsp vanilla essence
Pink food colouring

Grease a 20cm square baking tin and line with baking paper.

Place the butter, milk, Chelsea Icing Sugar and salt in a large saucepan and heat gently until the sugar dissolves.

Bring the mixture to the boil and keep the heat sufficient to just maintain the boil, stirring only occasionally, until the mixture reaches the soft-ball stage (120°C). Be careful that the mixture doesn't spit and burn you!

Remove from the heat and stir in the vanilla essence. Carefully transfer half of the mixture into a heatproof bowl. Tint pink with food colouring, then stir in half the coconut. Stir remaining coconut into the mixture left in the saucepan. Cool for 2 minutes, then beat the white layer until the mixture thickens. Pour into prepared tin and spread out into an even layer. Freeze for 5 minutes.

Beat the pink layer until thick, then carefully spread on top of the white layer. Allow to cool completely before cutting into squares.

Colourless vanilla essence works well in this recipe, if you can find it!

For simplicity, you can just make one layer/colour.