Name: Pineapple jelly cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 125 gram butter, chopped, at room temperature; 1 teaspoon vanilla essence; 1/2 cup caster sugar; 2 eggs, at room temperature; 1 1/3 cup self-raising flour; 1/3 cup milk; 85 gram packet pineapple-flavoured jelly crystals; 2 1/2 cup desiccated coconut

Ingredients

125 gram butter, chopped, at room temperature

1 teaspoon vanilla essence

1/2 cup caster sugar

2 eggs, at room temperature

1 1/3 cup self-raising flour

1/3 cup milk

85 gram packet pineapple-flavoured jelly crystals

2 1/2 cup desiccated coconut

Method

1.Preheat oven to 180°C/160°C fan forced. Grease a deep 23cm (base measurement) square cake pan and line base with baking paper.

2.Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and creamy. Beat in eggs, one by one, until just combined. Stir in flour and milk until smooth.

3.Spread mixture into prepared pan. Bake for 20-25 minutes or until a skewer inserted at centre comes out clean. Stand cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.

4.Meanwhile, combine jelly crystals and 1 cup boiling water in a medium heatproof bowl; stir until jelly is completely dissolved. Stir in 200ml cold water. Chill until partially set (jelly should be the consistency of an unbeaten egg white).

5.Place coconut in a shallow bowl. Trim sides of cake. Cut into 25 squares. Dip cake in jelly; roll in coconut to coat. Place on a plate. Cover with plastic food wrap; chill for 30 minutes.

Save time; Buy a square sponge cake.
Note

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Ingredients

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