Pink lamington jelly cakes

Method

• 1
  Place jelly crystals in a heatproof jug. Add boiling water. Stir until crystals have dissolved. Stir in 200ml cold water. Stand for 5 minutes to cool slightly. Refrigerate for 1 hour or until mixture becomes a thick, syrupy consistency.
• 2
  Meanwhile, preheat oven to 170C/ 150C fan-forced. Spray 4 x 12-hole, 1 1/2 tablespoon-capacity, round-based patty pans with oil. Dust lightly with flour. Using an electric mixer, beat eggs and sugar for 8 to 10 minutes or until thick and creamy. Add vanilla. Beat to combine.
• 3
  Meanwhile, sift flours together 3 times into a bowl. Sift flour mixture over egg mixture. Fold gently to combine. Divide mixture evenly among holes of prepared pans (about 3 level teaspoons per hole).
• 4
  Bake for 12 to 15 minutes or until cakes are just firm to touch. Stand in trays for 1 minute. Carefully lift cakes out of holes (see note) and transfer to a baking paperlined wire rack to cool completely.
• 5
  Line a large baking tray with baking paper. Place coconut in a bowl. One at a time, dip cakes into jelly, then toss in coconut to coat all over. Place on prepared tray. Refrigerate for 2 hours or until set.
• 6
  Meanwhile, make Chocolate filling: Place chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute or until smooth and combined. Set aside for 30 minutes or until thickened.
• 7
  Meanwhile, using an electric mixer, beat cream until firm peaks form.
• 8
  Place cakes on a flat surface, flat-side up. Divide chocolate filling evenly among 1/2 of the cakes. Divide whipped cream evenly among remaining cakes. Sandwich cakes together, pressing gently to secure. Serve immediately, or refrigerate until required.