jelly cakes
- 2 x 85 g pkts Raspberry Jelly Crystals
- 60 g Butter
- 1/2 cup Caster Sugar
- 1 tsp Vanilla Essence
- 1 Coles Free Range Egg
- 1 cup Self-raising Flour
- 1/2 cup Milk
- 2 cups Coles Desiccated Coconut
method
- Make jelly according to packet instructions. Place in the fridge for about 1½ hrs, or until slightly thickened (it should be like unbeaten egg white).
- Preheat oven to 180°C or 160ºC fan. Grease 2 non-stick, 12-hole, shallow patty tins (2 tbsp capacity each hole). With electric beaters, beat butter, sugar and vanilla until creamy. Add egg and beat to combine.
- Sift flour over mixture and gently fold in the milk. Spoon batter into prepared tins and bake for about 8 mins, or until risen, golden brown and firm to a gentle touch. Stand in the tin for 3 mins, then turn out onto a wire rack. Cool completely.
- Spread coconut on a plate. Working one at a time, dip a cake in the jelly, letting it soak in slightly. Drain off excess, then roll in coconut to coat. Place on a tray. Repeat with remaining cakes, coconut and jelly and refrigerate for 1 hr, to set.
