Lightly grease and line a loaf tin or small baking dish with paper on the bottom and two sides.
Sift Icing Sugar and Cream of Tartar into a large bowl. Add the coconut, vanilla and coconut condensed milk.
Mix with a wooden spoon until fully combined.
Separate half of the mix into a second bowl and add red food colouring. Stir until the mixture is a uniform colour.
Spoon the white mixture into the base of the prepared baking dish. Press down and then use the back of a dessert spoon dipped in hot water to smooth the surface.
Spoon the pink mixture on top. Press the mixture down and smooth the surface.
Refrigerate for at least 6 hours or overnight to set. Cut into rectangles prior to serving.
Notes
This recipe is an adapted and veganised version of a recipe from taste.com