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5. Kids Special

Jelly cakes

Ingredients

  • 2 pkts raspberry jelly crystals
  • 60g 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
  • Select all ingredients

Instructions

  • Step 1 Make jelly according to packet instructions. Place in the fridge for about 1 1/2 hrs, or until slightly thickened (it should be like unbeaten egg white).
  • Step 2 Preheat oven to 180C or 160C 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.
  • Step 3 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.
  • Step 4 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.

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