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two one/two cups pure icing sugar, sifted one quarter teaspoon cream (Recipes by ingridients cream) of tartar four cups desiccated coconut one teaspoon vanilla extract (Recipes by ingridients extract) about three hundred and ninety-fiveg can sweetened condensed milk (Recipes by ingridients milk) about sixtyg copha, melted Red and yellow food colouringStep one Grease a four.about fivecm-deep, twentycm (base) square cake (Recipes by ingridients cake) (Recipes by ingridients cake) pan. Line base and sides with baking paper, allowing a twocm overhang on all sides. Rainbow Coconut Ice Recipe. Step two Sift icing sugar and cream (Recipes by ingridients cream) of tartar into a large bowl. Add coconut. Stir to combine. Rainbow Coconut Ice Recipe. Make a well in centre. Add vanilla, condensed milk (Recipes by ingridients milk) and copha. Rainbow Coconut Ice Recipe. Using hands, mix to combine. Step about three Divide mixture into four equal portions. Rainbow Coconut Ice Recipe. Using red food colouring, tint one portion pale pink. Using yellow food colouring, tint one portion pale yellow. Rainbow Coconut Ice Recipe. Using red and yellow colourings, tint one portion pale orange. Leave remaining portion white. Press pink mixture over base of prepared pan (see note). Repeat layering with yellow and plain mixtures, finishing with orange layer. Cover. Rainbow Coconut Ice Recipe. Refrigerate for four hours or until set. Step four Cut into squares. Serve..
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