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Export 8 ingredients for grocery delivery
Step 1
Pour the jelly crystals into a shallow heatproof dish. Add the boiling water and stir to dissolve the crystals. Stir in 125ml (1/2 cup) room-temperature water. Set aside, at room temperature, for 1 hour or until the mixture is thick, but not set.
Step 2
Meanwhile, use electric beaters to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well after each addition.
Step 3
Whisk together the flour and baking powder. Fold into the butter mixture alternating with the milk, until combined.
Step 4
Divide half of the mixture among the holes of a pie maker and cook for 10 minutes or until a skewer inserted into the centre of a cake comes out clean. Transfer cakes to a wire rack. Repeat with the remaining mixture. Allow to cool.
Step 5
Place the coconut on a large plate. Working in batches, add the cakes to the jelly mixture and soak for 30 seconds. Turn and soak for a further 30 seconds. Transfer cake to the coconut and, turning, press well to coat. Transfer to a plate and set aside to cool completely.
Step 6
Use a large serrated knife to slice the cakes in half crossways. Place a dollop of curd and a dollop of cream in the centre of bottom halves. Top with the remaining halves. Serve.
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