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Self raising flour - 100 gms
Butter - 100 gms
Castor sugar - 100 gms
Eggs - 2 (lightly beaten)
Salt -  pinch

For the Decoration:
Apricot/ Raspberry jam - 4 tbsp
Desiccated coconut - 75 gms
Glace cherries


  • Sieve flour and salt together. Cream fat and sugar until light and fluffy, then beat in eggs one at a time.
  • Fold in dry ingredients with a metal spoon and mix thoroughly.
  • Half fill 18 well greased dariole tins.
  • Bake in the centre of a hot oven for 12 minutes, or until firm and golden brown.
  • Remove from tins and cool on a wire tray.
  • Heat the jam gently to soften and beat out any pieces of fruit.
  • Insert a fork into the base of the cakes and spread the jam over the sides and top.
  • Put the coconut on to a flat plate or a sheet of grease proof paper.
  • Roll the cakes in the coconut and press firmly on to the sides with a palette knife.
  • Do not put too much coconut on the top of the cakes. Remove the fork.
  • Decorate each cake with a glace cherry and two diamonds of angelica.
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