100 grams unsalted butter room temperature
115 grams caster sugar ½ cup
1 large egg room temperature
2 teaspoons vanilla bean paste or extract
200 grams self-raising flour
½ cup milk 125 ml
1 ½ cups desiccated coconut
For the whipped cream
300 ml thickened cream
2 teaspoons caster sugar
1 teaspoon vanilla bean paste or extract
Instructions
Make the jelly
Place the jelly crystals into a mixing bowl and add 1 cup of boiling water. Use a fork to stir until the jelly crystals have dissolved.
Add ¾ cup cold water to the jelly and stir.
Refrigerate the jelly 1-2 hours, until it thickens slightly to a loose, egg white-like consistency. Don’t allow it to completely set.
Make the cakes
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