Coconut Ice

Coconut Ice was made for every school cake stall, and one of the first things to be sold.  This recipie can be made and stored in the fridge for up to 1 month.  it comes from the Australian Womens Weekly of August 1986.

It does not say how to prepare the tin, but I think you would need to line it with foil or baking paper.

 

Coconut Ice

 Rating: Easy

 Ingredients:

5 cups icing sugar mixture(500g)
2-2/3 cups desicated coconut (250g)
2 egg whites
1 teasp vanilla
125 g copha
pink food colouring.

 Method:

sift icing sugar into bowl, add coconut, mix well.
Make a well in the centure, add lightly beaten egg whits and vanilla, 
Melt copha and add to coconut mixture.  Mix well.
divinde in half, colour one half pink.
In a 20cm square cake tin, press the white half into the tin, then the pink on top.
When set, cut into squares.