RAINBOW JELLY CAKES

MAKES 48 PREP + COOK 1 HOUR + REFRIGERATION + COOLING

250g unsalted butter, softened

1 cup caster sugar

1 tsp vanilla bean paste

3 eggs, beaten lightly

2 cups self-raising flour

½ cup milk pinch of salt 80g packet raspberry jelly crystals

80g packet pineapple jelly crystals

80g packet lime jelly crystals

2 cups desiccated coconut

1 Preheat oven to 180°C. Grease 4 x 12-hole (2 tbsp/40ml) round-based patty pans.

2 Beat butter, sugar and vanilla bean paste in medium bowl with electric mixer until light and fluffy. On low speed, add beaten egg, a little at a time, alternating with spoonful sifted flour. Gradually add milk, then remaining sifted flour and salt.

3 Spoon 1 tbsp of the mixture into each of the patty pan holes. Bake 10 mins or until firm to the touch and golden brown. Stand the cakes in pans 2 mins before turning onto wire racks to cool. Repeat with remaining mixture.

4 Meanwhile, make jellies according to packet instructions in 3 separate bowls. Refrigerate 20 mins or until jelly is set to the consistency of unbeaten egg whites. Place half the coconut onto a wide, flat plate.

5 Dip each cake into one of the jellies, alternating the colours, then toss in coconut to coat. Place on a tray lined with baking paper. Top up with remaining coconut when necessary. Refrigerate 30 mins or until set.