Pink Marshmallow Slice

1.Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.

2.Combine Weetbix, flour, 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 15 minutes, or until golden brown. Remove. Cool in pan.

4.To make marshmallow topping, sprinkle gelatine over ¼ cup of the water in 
a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until dissolved. Remove from pan.

5.Meanwhile, place sugar and remaining water in large bowl of an electric mixer. Beat on high speed for 4 minutes. With motor operating, gradually add gelatine mixture in a thin, steady stream. Beat for a further 
8 minutes, or until thick and fluffy. Tint with a few drops 
of food colouring.

6.Spread over base. Sprinkle with extra coconut. Stand at room temperature until set.