Step 1

Grease a 19cm (8-inch) square cake pan; line base and sides with baking paper, extending the paper 5cm (2 inches) over the sides.

Step 2

Sift icing sugar into a large bowl; stir in coconut, then condensed milk and egg white until almost combined. Use your hands to finish combining the ingredients well.

Step 3

Divide mixture into two bowls; tint one mixture with pink or peach colouring. Press coloured mixture into pan; level the surface. Top with remaining mixture; level the surface.

Step 4

Cover pan; refrigerate about 3 hours or until set before cutting into squares.

Step 5

Dissolve 2 teaspoons instant coffee granules in 1 teaspoon boiling water. In step 3, add coffee mixture to one bowl of mixture instead of food colouring, with an extra 2 tablespoons desiccated coconut.