We used a planetary mixer with a whisk attachment to make topping. For a change, replace tinted coconut with melted dark chocolate. Drizzle over marshmallow topping.
4 Weetbix, crushed
1 cup self-raising flour
1 tblsp cocoa powder
1⁄2 cup desiccated coconut
1⁄2 cup brown sugar, firmly packed
150g unsalted butter, melted
1⁄4 cup raspberry jam
Extra 1⁄4 cup desiccated coconut
Pink food colouring, to tint
1 tblsp powdered gelatine
2⁄3 cup water
1 cup caster sugar
1 tsp vanilla extract
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
2 Combine Weetbix, our, cocoa, coconut and sugar in a large bowl. Stir in butter until well combined. Press mixture firmly over base of prepared pan.
3 Cook in a moderate oven (180C) for about 12 minutes, or until golden. Remove. Cool. Spread evenly with jam.
4 Meanwhile, place coconut in a snap-lock bag. Add 2 to 3 drops of colouring. Seal. Rub coconut through plastic to tint.
5 To make topping, sprinkle gelatine over 1⁄3 cup of the water in a small heatproof jug. Stand jug in a saucepan of simmering water. Stir until gelatine is dissolved. Remove jug from pan. 6 Place sugar and remaining water in a large bowl of an electric mixer. Beat on high speed for 4 minutes. With motor on a medium speed, gradually add gelatine in a thin, steady stream. Beat on high speed for a further 8 minutes, or until thick and fluffy. Beat in vanilla.
7 Spread topping over jam. Sprinkle with pink coconut. Stand until set.
8 Lift slice from pan. Cut into squares.