Step 1

Grease and line a 20 X 20cm square baking tin with baking paper (allowing the edges to overhang).

Step 2

Sift the pure icing sugar and cream of tartar into a bowl.

Step 3

Add the condensed milk and coconut and stir until well combined.

Step 4

Divide the mixture equally into two bowls.

Step 5

Add the pink food colouring, one drop at a time, into one of the bowls, until desired colour is achieved and stir well to combine.

Step 6

Press the white mixture into the base of the prepared baking tin and use a spoon to firmly press down and level out.

Step 7

Carefully spread the pink mixture over the top and press down firmly.

Step 8

Refrigerate for at least 2 hours to allow to fully set before cutting.

Step 9

Grease and line a 20 X 20cm square baking tin with baking paper (allowing the edges to overhang).

Step 10

Place the pure icing sugar and cream of tartar into the Thermomix bowl and sift by pressing Turbo for 5-10 seconds.

Step 11

Add the condensed milk and coconut and mix on Reverse, Speed 4, 5 seconds. Scrape down the sides of the bowl and repeat for a further 5-10 seconds or until combined.

Step 12

Remove half of the mixture and press into the base of the prepared baking tin and use a spoon to firmly press down and level out.

Step 13

Add 5-6 drops of food colouring to the remaining mixture in the Thermomix. Mix on Reverse, Speed 4 until the colour is evenly dispersed.

Step 14

Carefully spread the pink mixture over the top of the white layer and press down firmly.

Step 15

Refrigerate for at least 2 hours to allow to fully set before cutting.