Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 180C, (350 F). | 2. Grease 12 x 2 Tablespoon patty pan tray or set out 12 paper patty pan cases onto a baking paper line baking tray. (I use 3 or 4 paper patty pans stacked in side each other for stronger cases). | 3. Using an electric mixer, cream butter and sugar until fluffy and light. Add the beaten egg a little at a time continuing to beat until mixture well combined. | 4. Using a large metal spoon gently fold in half the flour and half the milk. Repeat with remaining flour and milk. | 5. Spoon mixture evenly into each patty pan case and bake for approx 15 - 20 minutes. | 6. Allow to cool on wire rack. | 7. Stir Jelly and boiling water until crystals have dissolved. Stir in cold water and refrigerate for 1 hour or until cold and slightly thick. | 8. Place coconut into a large bowl. Using a slotted spoon dunk each cake one at a time into the jelly. Drain excess jelly and toss in coconut till well coated. Place onto a line tray and pop in the fridge for about 30 minutes or till set. | 9. These little cakes keep for up to a week and stay moist as the jelly traps air from drying them out. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	60		softened	5130.0	235.71	160.29	432.0
caster sugar	1/2	cup		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
self raising flour	1	cup		-	-	-	-
milk	2/3	cup		99.2267	7.7755	5.124	5.3192
raspberry gelatin powder	85			-	-	-	-
water	1	cup	boiling	0.0	0.0	0.0	0.0
cold water	1	cup		0.0	0.0	0.0	0.0
coconut	3	cups	desiccated	849.6	36.552	7.992000000000001	80.376

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.