• 830g (5 1/2 cups) pure icing sugar
• 500g desiccated coconut
• 250g copha, cubed
• 100g pkt (about 20) white marshmallows, chopped
• 2 tsp rose water essence (optional)
  4 egg whites, at room temperature
  Few drops of cochineal

Recipe Steps:

• 1. Line a 20cm (base measurement) square cake pan with non-stick baking paper. Sift the icing sugar into a large heatproof bowl. Add the coconut and mix well to combine.
• 2. Place copha in a 1-litre (4-cup) heatproof, microwave-safe jug. Heat, uncovered, on Medium/500watts/50% for 4 minutes or until copha almost melts. Remove from microwave and stir with a large metal spoon until copha melts completely. Add marshmallows and heat, uncovered, on Medium/500watts/50% for 1 minute or until marshmallows melt (the marshmallow will float on top of melted copha). Add rose water essence, if using.
• 3. Pour the warm copha mixture into the icing sugar and coconut. Add the egg whites and mix until well combined.
• 4. Transfer half the mixture to a separate bowl. Add a few drops of cochineal at a time to one bowl and mix thoroughly until the desired colour is reached
• 5. Spoon half the white mixture into the base of the prepared pan. Use your fingertips to press the mixture firmly into the base of the pan. Spoon half the pink mixture evenly on top and press firmly. Repeat with remaining white and pink mixtures. Cover and place in the fridge for 4 hours or overnight to firm. Cut into 2cm squares to serve.