COCONUT ICE SLICE
MAKES 24 PIECES PREP 20 MINUTES + 31/2 HOURS TO CHILL COOK 20 MINUTES 35¢ A SLICE
3/4 cup self-raising flour
100g crushed plain un-iced biscuits 1/3 cup caster sugar
125g butter, melted
2/3 cup raspberry jam
4 cups icing sugar
2½ cups desiccated coconut, plus 2 tablespoons extra 395g can sweetened condensed milk
1 tablespoon milk
Pink food colouring
STEP 1 Preheat oven to 180ºC/ 160ºC fan-forced. Grease and line a 26cm x 16cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
STEP 2 Combine flour, crushed biscuits and caster sugar in a bowl. Add butter; mix well. Spread mixture evenly over base of prepared pan; gently press to level surface. Bake for 15 minutes or until lightly browned. Spread warm base with jam. Cool.
STEP 3 Sift icing sugar into a large bowl; stir in coconut, then the
condensed milk and milk. Divide mixture into two portions in two microwave-safe bowls. Tint one portion with pink colouring. Microwave white portion on High (100%) in 30-second bursts until spreadable. Spread white portion over base in pan. Chill for 30 minutes or until firm.
STEP 4 Microwave pink portion on High (100%) in 30-second bursts until spreadable. Spread pink portion over white layer. Sprinkle with extra coconut. Cover; chill in refrigerator for 3 hours or until set. Cut into pieces.