Step 1

Grease and line a 28cm x 17cm slice pan with baking paper, extending paper over the two long sides. Preheat oven to 180C/160C fan forced.

Step 2

Crush Weet-Bix and add to a bowl with the flour, brown sugar and 1 cup coconut. Stir in melted butter. Press into an even layer in the base of the prepared tin. Bake for 12-14 minutes until golden. Set aside to cool.

Step 3

Place white sugar in a saucepan with 3/4 cup water. Bring to the boil. Boil for 4 minutes, then remove from heat. Meanwhile, sprinkle gelatine over 1/2 cup water in a small bowl and leave for a couple of minutes to soften. Add to boiled sugar mixture with lemon juice and stir well. Allow to cool slightly.

Step 4

Place sugar mixture in the bowl of a stand mixer with the whisk attachment, or use hand-held beaters. Beat the mixture for approximately 5 minutes until very thick and fluffy. Add food colouring 1-2 drops at a time, mixing well, until the mixture is the desired colour.

Step 5

Pour marshmallow mixture onto cooled Weet-Bix base. Smooth the top and sprinkle with remaining 1/4 cup coconut. Refrigerate for at least 2 hours or until set. Use a large clean knife to cut into squares.