4 large eggs at room temp
2 cups of caster sugar
2 teaspoons of vanilla essence
1 cup of full cream milk
1/4 cup of butter
2 cups of cake flour
2 teaspoons of baking powder
1 pinch of salt
1 cup of apricot jam mixed with
2 cups of hot water till there are no lumps .
3-4 cups of desiccated coconut
First warm your milk with the butter on a simmer/ low heat just until it’s melted , keep warm
With electric beater , first beat the eggs in a bowl for about 4-5 minutes , next add your sugar and vanilla essence and beat for a further 4-5 minutes .
Next sift in all your dry ingredients and pour the warm milk and melted butter and mix with a spatula or hand whisk till well combined , do not over whisk it , just enough till all ingredients come together nicely .
Then pour into muffin trays prepared filled with cupcake holders and bake at 180 degC for 25 or until golden brown – or as I did in a square or rectangular baking pan .
Remove from oven , cool in baking tin for about 10 – Remove and cool completely – next , gently peel off the cupcake holders and line all your Cakies on a tray ready for the next step .
Take you cakes one at a time and dip into the jam syrup gently and quickly ensuring all sides , bottom and top have been dunked . Then dip in the coconut and gently cover cake with coconut making sure all sides are covered and shake gently remaining coconut off and place neatly on a tray . Repeat this process till all cakes have been covered .
Next step , pipe on whipped fresh cream as shown in picture and spoon in the middle granadilla pulp , on others caramel , strawberry pulp or as I did , set jelly . Sprinkle over some grated chocolate .
This Fancy cake is moist and so light and just melts away in your mouth – this recipe makes +- 36 fancies .