PINK JELLY CAKES

PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING & REFRIGERATION) MAKES 18

125g butter, softened

1 teaspoon vanilla extract

½ cup (110g) caster sugar

2 eggs

1½ cups (225g) self-raising flour

½ cup (125ml) milk

85g packet raspberry jelly crystals

1 cup (250ml) boiling water

1 cup (250ml) cold water

½ cup (125ml) thickened cream

1 tablespoon icing sugar

2 cups (160g) desiccated coconut, approximately 1 Preheat oven to 200°C/180°C fan. Grease 18 holes of 2 x 12-hole gem irons (see tip).

2 Beat butter, vanilla and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Stir in sifted flour and milk. Drop tablespoons of mixture into gem irons.

3 Bake cakes for 15 minutes or until a skewer inserted in the centres comes out clean. Turn cakes, top-side up, onto a wire rack to cool.

4 Meanwhile, dissolve jelly crystals in the boiling water; stir in the cold water until combined. Refrigerate for 45 minutes or until jelly is partly set.

5 Beat cream and icing sugar in a small bowl with electric mixer until firm peaks form.

6 Sandwich cakes with cream to from a ball. Dip cakes in jelly, then roll in coconut. Place on a tray; refrigerate for 30 minutes or until set.