This is another of my Mum’s recipes. You can use whatever flavour jelly you like – I love the strawberry and the pineapple! They freeze excellently – just place finished cake in a sealed bag in the freezer for up to three months – if they last that long!
- 125 grams butter (at room temp)
- 1/2 cup caster sugar
- 2 eggs (at room temp)
- 1/2 cup milk
- 1 1/3 cup of self raising flour
- 1 packet of jelly crystals (whatever flavour you like!)
- 2 1/2 cups of desiccated coconut
Preheat the oven to 180 degrees. Grease a square cake tin well and line with baking paper. Using beatters, cream the butter and sugar until light and creamy. Beat in the eggs until just combined. Fold in the flour and milk until smooth. Pour mixture into prepared pan and bake for 20 – 25 minutes or until a skewer comes out clean. Let the cake cool on a wire rack.
Whilst waiting for the cake to cool, mix the jelly crystals with 1 cup of boiling water and stir until the crystals are dissolved. Add 200ml of cold water and chill until partially set. Cut the cake into squares, dip the cakes in the jelly mixture, then roll in the coconut. Place on a baking tray and chill for 1/2 hour.
Not what your looking for? Try our Jelly Slice Recipe!
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