Lemon jelly cakes

1.Preheat oven to 180°C/160°C fan forced. Grease 2 x 12-hole (2 tablespoon) round-based patty pans. Make jelly as packet directs. Chill for 1 1/2 hours or until set to the consistency of unbeaten egg white.

2.Using an electric mixer, beat eggs and sugar in a small bowl for 8 minutes or until very thick and creamy. Triple-sift flour and baking powder onto baking paper. Gently fold flour into egg mixture. Fold in butter and 2 tablespoons boiling water.

3.Spoon mixture into prepared pans. Bake for 8-10 minutes or until a skewer inserted at centre comes out clean. Immediately turn out cakes onto a baking paper covered wire rack. Cool.

4.Place coconut on a plate. Dip each cake into jelly, then toss in coconut. Place in a single layer on a baking tray lined with baking paper. Cover with plastic food wrap. Chill for 30 minutes or until set. Cut cakes in half. Using a 1 cm star nozzle, pipe cream onto half the cakes. Top with remaining cake halves to sandwich. Serve.