Instructions

In a small saucepan over gentle heat, pour half of the condensed milk, and add Redskins. Stir until Redskins melt and the mixture becomes smooth.


In a small saucepan over gentle heat, pour half of the condensed milk, and add Redskins. Stir until Redskins melt and the mixture becomes smooth.
In a large bowl, sift 1/2 cup icing sugar and stir through 2 1/4 cups coconut. Pour over melted Redskin mixture and combine well. In a second bowl, sift remaining 1 cup of icing sugar then stir through remaining 1 3/4 cups of coconut. Add remaining condensed milk and 1 tsp vanilla extract, and mix well.

Line a square cake tin with baking paper and press pink mixture into the base. Top with white mixture and press down evenly. Refrigerate for an hour to set.