|Sponge cake batter||2 Cup (32 tbs) (1 Quantity)|
|Raspberry jelly powder||2 Ounce (2 Packages, 1 Ounce / 28 Grams)|
|Boiling water||500 Milliliter (2 Cups)|
|Shredded coconut||500 Milliliter (2 Cups)|
|Whipping cream||310 Milliliter, whipped (1 1/4 Cups)|
Make Sponge batter according to directions.
Lightly grease 18 cupcake tins.
Place 2-3 tbsp (30-45 mL) of cake mixture into each cupcake tin and bake in the top half of the oven at 350°F (180°C) for 15-20 minutes or until well risen and golden brown.
Turn out onto a cake rack to cool.
Dissolve jelly powder in boiling water and pour into a heatproof dish deep enough to cover a cupcake.
Place in refrigerator and allow to partially set.
The jelly should resemble the consistency of egg white.
Sprinkle coconut on a large sheet of wax paper.
Dip each cupcake in jelly then roll in coconut to coat.
If a thicker coating is desired, repeat process.
Place jelly cupcakes in a single layer on a tray and refrigerate until set.
One or 2 hours before serving, cut a little off the top of each cupcake.
Place a small spoonful of cream on each cupcake and replace their tops before serving.