Jam and Coconut Cakes

Prep Time: 25 minutes Cooking Time: 1 hour.

Ingredients:

1kg Self Raising Flour

500g Butter (Room Temperature)

1 cup Sugar

2 cups Milk

2½ tsp Baking Powder

400 grams of Strawberry Jam

150 grams of Desiccated Coconut

Method:

1. Add the butter and sugar in a mixer and mix well for about 6-8 minutes.

2. Add the baking powder and slowly add the lukewarm milk. Continue mixing until the mixture becomes light and fluffy.

3. Remove the mixture in a big blow and sieve the flour. Knead well until the dough has combined, and leave it to rest for ten minutes.

4. Meanwhile, heat the fan oven on 180, gas mark 5 to 200°C, in a baking tray, make small balls from the dough about an inch in size and bake until golden brown for about 10 to 15 minutes.

5. Remove the cakes from the oven, spread the jam on top, and dip them into the desiccated coconut. (Do not let the cakes cool down before putting the jam on top.) Repeat until all of your dough has finished.

• Cool them down and store them in an airtight container. Consume within three weeks.

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Jam and Coconut Cakes | The Rasoi Recipes