2 dozen small cakes baked in gem irons

3/4 cup soft vanilla butter icing

1 packet of raspberry jelly

2 cups desiccated coconut.



When cakes are cool, split and spread with a little icing. Make jelly with a little less water than usual and allow to stand in the fridge until beginning to set. Dip cakes in jelly one at a time then roll in coconut. Allow to set firmly in the fridge but do not store there as cakes become hard.