2tbspinstant coffeedissolved in 2 tbsp boiling water
Instructions
Line the cake tin or slice tin with baking paper. Tip: To keep the baking paper in place, brush the tin with a little water or vegetable oil before you line it with baking paper. The paper will stick to the tin and make patting the mixture into the tin much easier.
Mix all ingredients, EXCEPT the extra ingredients, until well combined and you can no longer see any dry icing sugar
Divide mixture into 2 equal amounts
Pat 1 half of the mixture evenly into the base of the lined tin. I used the base of a glass to pat the mixture down and brushed it with a little coconut oil to stop the glass from sticking to the mixture. You could also use any mild tasting vegetable oil or a little melted Copha or vegetable shortening.
In the 2nd half of the mixture, add 2 tbsp of the coffee mixture, the extra icing sugar and the extra coconut. Mix until thoroughly combined and you can see no more streaks of colour.
Pat the 2nd half of the mixture evenly onto the top of the white mixture already in the lined tin.
Put in the fridge until set - about 2 hours. Remove from the fridge and take out of the tin. Cut into 16 evenly sized pieces and enjoy. You could even get a bit fancy and use a small cookie cutter to cut the Coconut Ice into pretty shapes.