Takes about 45 minutes.
450g of granulated sugar
1/4 pint of water
1 teaspoon of vanilla essence
100g desiccated coconut
1 tablespoon single cream
Few drops of pink food colouring.
Put sugar and water into a saucepan. Dissolve sugar over a LOW HEAT. It is important that you do this slowly and only move on to the next stage when there is no "grit" in you syrup. Then cook RAPIDLY until the temperature on a sugar thermometer reads 116 degrees celsius (soft ball stage).
Take pan off heat and let the bubbles subside. Stir in the other ingredients other than pink colour. In a lined loaf tin pour in half of the white mixture. Then add a few drops of pink colour into the pan and stir quickly and pour on top of the white in the tin. Some may sink in but it does not matter just try to make a layer.
Leave to cool and cut. Keeps well in a tin for at least a week.