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
- Preheat oven to 180oC.
- Line a medium sized cake tin with baking paper and smear the sides with butter.
- Cream the butter and sugar together with a hand mixer.
- Slowly beat in the eggs.
- Gently fold in the flour and baking powder to form a thick batter.
- 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.
- Place in the fridge for about 2 hours or leave overnight to cool completely.
- Start preparing the jelly mixture about 45 minutes before you are ready to use the cake.
- In a pan place the jelly, butter and boiling water together.
- Heat until the jelly and butter has completely melted.
- Remove from the heat and add in the icing sugar.
- Place in the fridge for about half an hour to cool and set slightly. It should be a thick liquid consistency.
- In a bowl place a few tablespoons of the coconut (you will need to keep adding once you have used it up).
- Cut the cake into about twenty medium sized rectangles. Also trim the side edges of the cake.
- Remove the jelly liquid from the fridge.
- 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.
- Place in a container lined with paper towel.
- Continue the same process and add a few tablespoons at a time of the coconut into the bowl.
- Place in the fridge for about an hour before serving or you can also prepare this a day in advance.