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Giant strawberry jelly cake

 

2 pre made sponge cakes round or rectangular

1 pack strawberry jelly crystal 85g

1 cup recently boiled kettle water

2 cups or so of dessecated coconut

4 tablespoons icing sugar

450ml cream

1 teaspoon vanilla essence

 

Place the jelly crystals in a baking dish with 1 cup of recently boiled kettle water. Mix well then place in the fridge for 30 minutes or until the jelly is just starting to set. If you leave the jelly in the fridge too long it will be too set and won't stick to the cake. Dip the cake in the jelly, dip in coconut, then place in the fridge to set for 1 hour.

Whip the cream with the icing sugar and vanilla to stiff peaks.

Spread the cream onto one of the cake slices, top with the other cake slice and chill in the fridge for 30 minutes before serving

 

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