Jelly Packet - one packetaround 85 grams to 90 grams
Water - 450 mlas mentioned in packet
Desiccated Coconut - 2 cups
Instructions
Start by making the jelly as per package directions and put it in fridge to set, the jelly shouldn't set completely it should be still little liquidy so we can dip the cakes in this.
Preheat oven to 180 degree C. Grease a 12 cup nonstick cupcake cases with oil and set aside. This will make around 20 mini cakes.
Take flour, baking powder and salt in a bowl and mix well. Set aside.
Now take butter, vanilla and sugar in a bowl and whip till creamy. Add in egg and whip again.
Now add in ⅓rd of the flour mix and ⅓rd of the milk and fold gently. Keep alternating the flour and mix and fold everything well.
Now use a icecream scoop to scoop the batter into each muffin mould, dont fill too much just a tblspn of batter is enough.
Now bake this for 10 mins. Remove it from oven and cool down a little. remove the cakes from oven and cool down completely.
Now take the jelly from fridge and dip the cakes in it, roll it in coconut and set aside in a plate.