- 30 min + chilling
Line a square 20cm cake pan with non-stick baking paper, allowing it to overhang the sides. Melt copha in small saucepan on low heat. Remove from heat and allow to cool for 10 minutes until room temperature.
Combine the coconut and icing sugar in a large bowl. Add copha, egg whites, Rosewater Essence and Vanilla Extract. Mix well. Halve mixture then press white half into base of prepared tin.
Add Pillar Box Red Food Colour to remaining half of mixture and knead until colour is evenly distributed. Press evenly on top of white mixture. Smooth surface and chill for 1 hour.
Remove coconut ice from the pan and cut into small squares and serve. Store in an airtight container for up to 7 days.