2 cups sifted icing sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla essence
2 cups shredded coconut
2 cups desiccated coconut
1 395g condensed milk
Red food colouring- a few drops
Easter eggs to decorate
Method: Using Delicake cake ware
Assemble, Delicake base & sleeve.
Sift the icing sugar in a large bowl, add cream of tartar, vanilla essence, coconut, condensed milk and mix well. Using your hands is best.
Half the ingredients and put a few drops of red food colour in one half and mix well.
Put the vanilla half in Delicake mould and press down.
Put the other half on top.
Chef note: use wet hand to help press down the ingredients.
Decorate with chocolate Easter eggs .
Put cake ware lid on and refrigerate.
Once set, remove sleeve upwards from the base. Cut & serve.
You can re-assemble sleeve and lid to store in the fridge.