Description
Delicious raspberry and coconut squares topped with jelly for a fruity treat.
Ingredients
Scale
- 1 cup Caster Sugar
- 125 g Margarine
- 2 large Eggs
- 2 cups Self-Raising Flour
- 1 cup Milk
- 1 teaspoon Vanilla Extract
- 1 pack Raspberry Jelly Crystals
- 1 pack Strawberry Jelly Crystals
- 1/2 cup Raspberry Jam
- 1 cup Icing Sugar Mixture
- 1 cup Desiccated Coconut
Instructions
- Preheat your oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm lamington pan and line with baking paper.
- Beat together margarine, caster sugar, and vanilla until light and fluffy, about 5 minutes.
- Incorporate eggs, adding one at a time, mixing well after each addition.
- Add milk and sifted self-raising flour in two parts, gently folding until smooth.
- Spoon the mixture into the prepared pan and bake for 25 minutes until golden brown.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dissolve jelly crystals in boiling water, stir until dissolved, then add cold water and refrigerate until partially set.
- Whip margarine with vanilla until creamy, then gradually mix in sifted icing sugar.
- Cut cooled cake into 24 squares. Dip each square in jelly, letting excess drip off, then roll in coconut.
- Assemble by slicing each coated cake in half, filling with raspberry jam and icing, then sandwich together.
Notes
- Fine texture sugar helps achieve a smooth batter.
- Unsalted butter can be used as a substitute for margarine.
- For a vegan option, use flax eggs in place of regular eggs.
- You can use a gluten-free blend for the self-raising flour.
- Almond or oat milk can be substituted for dairy-free milk.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg