Coconut castles Recipe

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makes:

8

Skill:

medium

Cost:

not

Prep:

45 min

Cooking:

28 min
Includes heating jam

Nutrition per portion

RDA
Calories 338 kCal 17%
Fat 19g 27%
  -  Saturates 13g 65%

A jammy buttery sponge cake rolled in delicious desiccated coconut. This tea time treat is like a cupcake without the cup and it perfect for kids’ parties

Ingredients

  • 125g (4oz) butter
  • 125g (4oz) caster sugar
  • 2 eggs, beaten
  • 125g (4oz) self-raising flour
  • 5tbsp red jam
  • 60g (2oz) desiccated coconut
  • 8 glacé cherries
  • 8 dariole moulds, buttered and floured

Method

  • Set the oven to gas mark 4 or 180°C.

  • Beat the butter until soft, add the sugar, and cream the mixture until light and fluffy. Beat in the eggs. Gradually fold in the sifted flour and 1 tbs warm water.

  • Divide the mixture evenly between the moulds. Put the moulds on a baking tray and bake in the centre of the oven for 20-22 mins. Cool in the tins for 10 mins, then carefully ease cakes out with a palette knife. Cool on a wire rack.

  • Heat the jam and 1-2 tbs water in a small pan. Bring to the boil for 1 min. Put a cake on a fork and brush it all over with the hot jam, then roll it in the coconut on a plate. Decorate with a cherry. Repeat with remaining cakes.

More Recipe Ideas

Top Tip

Don’t worry if the cakes don’t turn out of the tins perfectly. The jam and coconut will cover up any imperfections!