Jelly Lamingtons

Martine Shelton; Brisbane, Australia

· 1 stick butter, softened
· ½ cup powdered sugar
· 1 egg, lightly beaten
· 1 cup self-rising flour
· 1 cup milk
· 1 (3-ounce) raspberry Jell-O mix
· 1 cup boiling water
· 1 cup cold water
· 3 cups dried coconut
· ½ cup heavy cream, whipped

Grease a cake pop or glass 8"×8" pan. Using an electric mixer, cream butter and sugar until light and fluffy. Add egg, a little at a time, beating until well combined. Gently fold in half the flour and half the milk. Repeat with remaining flour and milk. Spoon mixture into pan. Bake for 15–20 minutes at 350° F. Remove from oven and cool. Dissolve Jell-O into boiling water. Stir in cold water. Refrigerate for 1 hour or until cold and slightly thick. Place coconut in a large bowl. If using 8"×8" pan, cut down cooked cake to desired portion sizes. Cut all cakes in half horizontally, and sandwich together two cake pieces with 1 teaspoon cream. Using a spoon, lower cakes one cake at a time into jelly. Drain excess Jell-O. Toss cakes in coconut until well coated. Place onto a lined tray and refrigerate for 30 minutes or until set.

Get the rest of the Jell-O contest winners here.