1. Preheat the oven to 375°F. Grease an 8-inch square baking pan and set aside.

Crumb Base

1. In a medium-sized bowl, combine the graham crumbs, sugar and flour. Pour the melted butter over the crumbs and mix to combine well. Press the crumb base firmly into the pan. Bake for 8 to 10 minutes or until the base smells toasty and is just beginning to brown.
2. Remove the pan from the oven and let cool on a rack until the base is cool enough to touch. While the base cools, turn the oven down to 300°F.

Coconut Layer

1. In a medium bowl, mix the coconut and condensed milk together with a wooden spoon or spatula until well combined. Spread the coconut mixture over the cooled graham base. Bake for 15 to 20 minutes, or until the coconut layer is golden around the edges.
2. Cool on a wire rack until room temperature. Refrigerate if necessary but do not ice if the coconut layer is still warm.

Butter Icing

1. This icing works best if made with a stand mixer fitted with a whisk attachment, but you can use an electric mixer. To achieve a light icing, beat for a good 2 minutes after each addition.
2. Beat the butter for 2 minutes on high.
3. Reduce the speed to low and add the icing sugar a few tablespoons at a time. Once all the icing sugar has been added, increase the speed to high and beat for 2 more minutes.
4. Mix the milk and vanilla together, add it to the icing and beat for 2 minutes.
5. Add the food colouring and beat for 2 to 4 minutes or until the icing is very light and fluffy. Add as much colouring as you need to obtain the correct colour of pink.
6. Spread the icing over the cooled coconut layer. Refrigerate to set the icing and then cut into squares.