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
- 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
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.
Top tip for making Coconut castles
Don’t worry if the cakes don’t turn out of the tins perfectly. The jam and coconut will cover up any imperfections!