Raspberry Jelly Cakes

Ingredients

• 85g packet raspberry jelly crystals
• 1 cup boiling water
• 125g butter, softened
• 2/3 cup caster sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 1/4 cups self-raising flour
• 1/4 cup milk
• 2 cups desiccated coconut
• 300ml thickened cream
• 1 tablespoon icing sugar mixture

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease two 12-hole, 2 tablespoon-capacity, flat-based patty pans.
2. Place jelly crystals and boiling water in a medium heatproof bowl. Whisk until jelly crystals have dissolved. Add 200ml cold water. Stir to combine. Cover. Refrigerate for 45 minutes or until just beginning to set (it should have a thick, syrupy consistency).
3. Meanwhile, using an electric mixer, beat butter, caster sugar and vanilla for 5 to 6 minutes or until light and creamy. Add eggs, 1 at a time, beating after each addition. Sift flour over butter mixture. Add milk. Fold until just combined. Spoon mixture between prepared patty pan holes. Bake for 12 to 15 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand in pans for 5 minutes. Turn out onto a wire rack to cool.
4. Place coconut on a plate. Using a fork, dip cooled cakes, 1 at a time, into jelly mixture for 30 seconds. Toss in coconut to coat. Place on a lined baking tray. Cover. Refrigerate for 1 hour or until firm.
5. Using an electric mixer, beat cream and icing sugar until soft peaks form. Carefully cut each jelly cake in half horizontally. Sandwich together with cream mixture. Serve.