COCONUT ICE

Grease a 20 cm square cake pan and line with baking pan , making sure the paper hangs over the sides . Place 3 cups of icing sugar into a bowl and mix in 3 cups of desiccated coconut . Make a well in the centre. In a separate bowl beat 2 egg whites until frothy. In another bowl melt 125 gm of copha and allow to cool . Now add the cooled copha , 1 tsp of vanilla extract and the egg whites to the coconut mixture. Divide the mixture into 2 portions . Add a couple of drops of pink food colouring to one half portion . Spread the white mixture into the pan and smooth the surface . Top with the pink mixture . Refrigerate to set ( 1 hour ) . Cut into small squares to serve .