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.
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.
Cook in a moderate oven (180C) for about 12 minutes, or until golden. Remove. Cool. Spread evenly with jam.
Meanwhile, place coconut in a snap-lock bag. Add 2 to 3 drops of colouring. Seal. Rub coconut through plastic to tint.
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.
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.
Spread topping over jam. Sprinkle with pink coconut. Stand until set.
Lift slice from pan. Cut into squares.
This recipe originally appeared on New Idea Food