Jelly cakes

The pictures below depict the process in which to make jelly cakes.
My beautiful friend Jennifer introduced these yummy little bites to my family.
They are easy to make I made a batch yesterday for afternoon tea.
First make up a packet of jelly (raspberry is pretty but we only had lime this time) as per packet instructions. Only half set the jelly so it is thick but still runny enough to coat cake (about 2.5 hours in fridge just keep an eye on it).
Make a single quantity of my butter cake recipe listed and bake in a square or oblong cake tin ( for a shortcut just buy a plain sponge cake from the supermarket). Let cake cool, even refrigerate for 1 hour to firm cake a little for handling. Cut cake into cubes. Coat cake in half set jelly, roll in and sprinkle over the desiccated coconut. Place cakes in an airtight container and store in the fridge. Enjoy!!!
If you feel like being a little fancy you can cut cake cube in half and spread with cream and jam and then coat with jelly and coconut.

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