There's something nostalgic about pink cakes and marshmallows! This delicious sweet treat will take you right back to your childhood with its soft cakey base and delightfully light, fluffy marshmallow topping. 

Base
90g butter
¾ cup sugar
¼ tsp vanilla essence
1 egg
1 ½ cups self-raising flour
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Marshmallow Topping
2 tsp gelatine
½ cup boiling water
1 cup sugar
1 tsp raspberry essence
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Garnish
½ cup shredded coconut, toasted

Method
💗  Preheat oven to 180°C. Grease a 30cm x 20cm slice tin. Set aside.
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💗  Cream together butter and sugar until light and fluffy. Add vanilla essence and egg and beat well. Add sifted flour, mix well and press into slice tin.
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💗  Bake in preheated oven for around 20 minutes. Leave in tin to cool.
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💗  To make the marshmallow topping, dissolve gelatine in boiling water. Add sugar and beat with an electric beater until stiff and fluffy, adding essence as you go. When thick, spoon over cooled base and sprinkle with toasted coconut. Place in fridge to set, then cut into squares or rectangles of desired size.