BY THE slice

Coconut ice slice

PREP + COOK TIME 40 MINS (+ CHILLING) MAKES 24

¾ cup self-raising flour
100g crushed plain un-iced biscuits
1/3 cup caster sugar
125g butter, melted
2/3 cup raspberry jam
4 cups icing sugar
2½ cups desiccated coconut, plus 2 tbsp extra
395g can sweetened condensed milk
1 tbsp milk
Pink food colouring

1 Preheat oven to 180°C. Grease and line an 18cm x 28cm slice pan with baking paper, extending paper 2cm on long sides.

2 In a bowl, combine the flour, crushed biscuits and caster sugar. Add the butter and mix well. Press mixture evenly over base of pan. Bake for 15 minutes or until lightly browned. Spread warm base with jam. Cool.

Sift the icing sugar into a large bowl. Stir in coconut, then condensed milk and milk. Divide mixture into two microwave-safe bowls. Tint one portion with pink food colouring. Microwave white portion on High (100%) in 30-second bursts until spreadable. Spread the white portion over biscuit base. Chill for 30