Lemon Gelatin Cakes

Name: Lemon Gelatin Cakes
Ingredients: 1 pkg (3 oz) lemon gelatin; 2 None eggs; 1/2 cup sugar; 3/4 cup self-rising flour; 1/2 tsp baking powder; 2 tbsp butter, melted; 1 1/2 cups flaked coconut; 1 1/4 cups heavy cream, softly whipped

8 ingredients

5 steps

Ingredients

1 pkg (3 oz) lemon gelatin
2 None eggs
1/2 cup sugar
3/4 cup self-rising flour
1/2 tsp baking powder
2 tbsp butter, melted
1 1/2 cups flaked coconut
1 1/4 cups heavy cream, softly whipped

Directions

1

Prepare gelatin according to package directions. Refrigerate for 1 1/2 hours or until set to the consistency of unbeaten egg white.
2

Preheat the oven to 350°F. Grease two 12-cup (2 tbsp capacity) round-bottomed patty pans. Beat eggs and sugar in a medium bowl with an electric mixer for 8 mins or until very thick and creamy. Triple-sift flour and baking powder onto parchment paper. Gently fold flour into egg mixture. Fold in butter and 2 tbsp boiling water. Spoon mixture into prepared pans.
3

Bake for 8-10 mins or until a toothpick inserted into center comes out clean. Immediately invert cakes onto a parchment paper-covered wire rack. Cool.
4

Place coconut on a plate. Dip each cake into gelatin then toss in coconut. Place in a single layer on a parchment paper-lined tray. Cover with plastic wrap.
5

Refrigerate for 30 mins or until set. Cut cakes in half. Using a piping bag fitted with a 1/2-inch star tip, pipe whipped cream onto half the cakes. Top with remaining cake halves to sandwich. Serve.