Method

Brush a 13-3/4-inch loaf pan with melted butter or oil.  Line with waxed paper and grease the paper.  Sift the confectioners' sugar and cream of tartar into a bowl.  Make a well in the center.

Add the combined egg white and condensed milk.  Stir in the coconut.  Mix until well combined.  Divide the mixture between two bowls.  Tint the contents of one bowl with pink coloring.  Knead the color through evenly.

Press the pink mixture into the bottom of the loaf pan.  Cover with the white mixture and press down gently.  Refrigerate for 1 hour, or until set.

When firm, remove from the pan and cut into squares. 

Makes 30 pieces

Reprinted with permission from ©Murdoch Books, Ready, Steady, Spaghetti by Lucy Broadhurst, published by Andrews McMeel click for book review

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