Ingredients
125g unsalted butter, at room temperature
½ cup caster sugar
1 tsp coconut essence
2 eggs
1½ cups self-raising flour
½ cup milk
85g packet raspberry jelly crystals
1 cup boiling water
1 cup cold water
2 cups desiccated coconut
½ x 300ml tub thickened cream, whipped
Finely chopped strawberries, to decorate

1. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.

2. Beat butter, sugar and essence in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined. Stir in sifted flour and milk until just combined. Pour mixture into prepared pan. Smooth top with a spatula.

3. Cook in a hot oven (200°C) for about 25 minutes or until cooked when tested. Stand cake in pan for 10 minutes before turning onto a wire rack to cool.

4. Place jelly crystals in a large heatproof jug. Pour over boiling water and stir until dissolved. Stir in cold water. Refrigerate until mixture just starts to set.

5. Meanwhile, trim edges from cake and cut into 24 squares. Dip each cake into jelly mixture then roll in coconut to coat. Place on a tray lined with baking paper. Refrigerate for 30 minutes or until set.

6. Spoon whipped cream into a large piping bag fitted with a 1cm star-shaped tube. Pipe cream on top of cakes. Decorate with finely chopped strawberries.

Tip: Cakes can be made up to one day ahead. Keep, covered, in refrigerator. Fill before serving.

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