Jelly Cakes Ingredients

• 1 Cup Boiling Water
• 1 X 85 G (3 Oz) Packet Strawberry Or Raspberry Jelly Crystals
• 3/4 Cup Cold Water
• 125 G (4 Oz) Butter
• 1/2 Cup Caster (Superfine) Sugar
• 1 Egg
• 1 1/4 Cups Self-Raising (Self-Rising) Flour, Sifted
• 1/2 Cup Milk
• 1/2 Teaspoon Vanilla Essence
• 2 1/2 Cups Desiccated Coconut

How To Make Jelly Cakes Recipe 

Pour boiling water into a large heatproof jug. Sprinkle jelly crystals into jug, stir until crystals are dissolved, then stir in cold water. 

Pour jelly mixture into a large, shallow dish, about 20 x 25 cm (8 x 10 in), cover and refrigerate for 2-2 1/2 hours, or until jelly is just starting to set. (It is important that the jelly is used at the right consistency; if it is too firm it will not stick to the cakes.) 

Meanwhile, lightly grease 3 x 12-hole shallow patty pan tins (1 1/2-tablespoon capacity) and preheat oven to 180°C (350°F). Cream together butter and sugar with an electric mixer until light and fluffy. Add egg and beat until just combined. Add flour, milk, and vanilla and mix until smooth. 

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