A great treat any time of year but especially special on Australia Day


  • For the cake:
  • 225 grams butter
  • 225 grams castor sugar
  • 4 eggs lightly beaten
  • 225 grams self raising flour and 1 tsp baking powder sifted together
  • For the coating:
  • 1 packet strawberry jelly (crystals or jelly)
  • 50 grams butter
  • 150 ml boiling water
  • 1½ tablespoons strawberry jam
  • 50 grams icing sugar
  • 200 grams desiccated coconut


  1. Preheat oven to 180oC.
  2. Line a medium sized cake tin with baking paper and smear the sides with butter.
  3. Cream the butter and sugar together with a hand mixer.
  4. Slowly beat in the eggs.
  5. Gently fold in the flour and baking powder to form a thick batter.
  6. Pour into the tin and bake in the oven for 25 - 30 mins. It is done when a skewer is inserted into the cake and it comes out clean.
  7. Place in the fridge for about 2 hours or leave overnight to cool completely.
  8. Start preparing the jelly mixture about 45 minutes before you are ready to use the cake.
  9. In a pan place the jelly, butter and boiling water together.
  10. Heat until the jelly and butter has completely melted.
  11. Remove from the heat and add in the icing sugar.
  12. Place in the fridge for about half an hour to cool and set slightly. It should be a thick liquid consistency.
  13. In a bowl place a few tablespoons of the coconut (you will need to keep adding once you have used it up).
  14. Cut the cake into about twenty medium sized rectangles. Also trim the side edges of the cake.
  15. Remove the jelly liquid from the fridge.
  16. Now dip each side of your first cake piece into the jelly mixture. Then dip immediately into the coconut mixture to coat each side with coconut.
  17. Place in a container lined with paper towel.
  18. Continue the same process and add a few tablespoons at a time of the coconut into the bowl.
  19. Place in the fridge for about an hour before serving or you can also prepare this a day in advance.