RECIPE ~ Jelly Cakes

Recipe supplied by Country Women’s Association, available from St. Georges Bakehouse

Ingredients 
60g butter, softened
1/2 cup caster sugar
1 egg, lightly beaten
1 cup self-raising flour
2/3 cup milk
85g packet raspberry jelly crystals
1 cup boiling water
1 cup cold water
3 cups desiccated coconut
1/2 cup double thick cream, whipped

Method 

1. Preheat oven to 180°C. Grease a 12-capacity muffin tin.
2. Using an electric mixer, cream butter and sugar until light and fluffy. Add egg, a little at a time, beating until well combined.
3. Using a large metal spoon, gently fold in half the flour and half the milk. Repeat with the remaining flour and milk.
4. Spoon the mixture into the muffin tin. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Cool cakes on a wire rack.
5. Stir jelly and boiling water together in a bowl until crystals are dissolved. Stir in cold water.
6. Refrigerate for one hour or until cold and slightly thick.
7. Place coconut into a large bowl. Using a slotted spoon lower cakes, one cake at a time into the jelly. Drain excess jelly.
8. Toss cakes in coconut until well coated. Place onto a lined tray and refrigerate for 30 minutes or until set.
9. Cut a circle of cake from the top of each cake. Pipe whipped cream onto the cake and sit cake top back on. Plate up and serve.