• 300g (3 1/2 cups) desiccated coconut
  • 300g (2 cups) pure icing sugar, sifted
  • Pinch of cream of tartar
  • 1 x 390g can sweetened condensed milk
  • Red liquid food colouring
  • Green liquid food colouring
  • Line the base and sides of a 19cm (base measurement) square cake pan with non-stick baking paper, allowing the sides to overhang.
  • Combine coconut, sugar and cream of tartar in a bowl. Stir in condensed milk. Divide among 2 bowls. Add a few drops of red food colouring to 1 bowl and stir to combine. Press into the prepared pan. Stir a few drops of green food colouring into remaining portion. Press over the base. Smooth the surface. Cover and place in the fridge for 1 hour or until set.
  • Use the overhanging baking paper to lift the slice from the pan. Use a sharp knife to cut the slice into 32 pieces.