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Ingredients

60g butter, softened
1/2 cup caster sugar
1 egg, lightly beaten
1 cup self-raising flour
2/3 cup milk
85g packet Aeroplane Jelly Raspberry
1 cup boiling water
1 cup cold water
3 cups desiccated coconut
1/2 cup double thick cream

Method

Step 1 Preheat oven to 180°C. Grease a 12 x 2 tablespoon capacity patty pan.
Step 2 Using an electric mixer, cream butter and sugar until light and fluffy. Add egg, a little at a time, beating until well combined. Using a large metal spoon, gently fold in half the flour and half the milk. Repeat with remaining flour and milk.
Step 3 Spoon mixture into patty pan. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Cool cakes on a wire rack.
Step 4 Stir jelly and boiling water together in a bowl until crystals are dissolved. Stir in cold water. Refrigerate for 1 hour or until cold and slightly thick.
Step 5 Place coconut into a large bowl. Cut each cake in half horizontally. Sandwich halves back together using 1 teaspoon of cream. Using a slotted spoon lower cakes, 1 cake at a time, into jelly. Drain excess jelly. Toss cakes in coconut until well coated. Place onto a lined tray and refrigerate for 30 minutes or until set.

Jelly cakes

How to make Jelly cakes

Ingredients

Method