½ a three-day old madeira cake, cut into cubes
1 x 125g block chocolate (fruit and nut or plain), cut into small pieces
Desiccated coconut, to coat
1 heaped tablespoon gelatine
1 cup hot water
2 cups sugar Food colouring
To make the marshmallow, add gelatine to ½ cup of hot water and stir to dissolve.
Put sugar and remaining ½ cup hot water in a bowl and stir to dissolve sugar.
Add gelatine mixture and a few drops of food colouring and beat for 10 minutes.
Mix together the cake pieces, chocolate and most of marshmallow mixture, reserving about one cup of the marshmallow for topping. If you partially freeze the cake pieces first, they will not break up as much when mixing.
Put mixture in a greased, deep 20cm round tin or mould and top with remaining marshmallow. Place in refrigerator overnight to set.
Sprinkle coconut over a sheet of baking paper and tip the cake on to the paper to coat the top with coconut.
Carefully roll the side of the cake in coconut.
Place cake on to a serving plate and sprinkle more coconut on top if desired.
Trish’s tips: This cake is a favourite with my family for birthdays.
For a quick, easy alternative use a piece of bought cake instead of making the madeira cake.
You can make the marshmallow any colour but I think pink looks best. Green is great fun for St Patrick’s Day.
Tuck into Trish Jacobson’s pantomime cake.