Coconut marshmallow cake

Makes 1 medium cake

Preparation time: 15 min

Setting time: about 1 hour

CAKE

• desiccated coconut

• 60 ml (4 T) gelatine

• 250 ml (1 c) cold water

• 4 x 250 ml (4 c) caster sugar

• 250 ml (1 c) boiling water

• 3 food colourings

• 20 ml (2 t) vanilla essence

DECORATION

• desiccated coconut

• candyfloss

1 CAKE Spray nonstick spray on a deep, loose-bottom cake tin (20 cm diameter). Sprinkle coconut on the base.

2 Sponge the gelatine in the cold water, then heat (don’t boil) until it dissolves.

3 Add the caster sugar and boiling water. Whisk for 7-10 minutes with an electric mixer until the mixture thickens and turns white.

4 Divide into three portions and colour each with different colours of food colouring. Add the vanilla essence.

5 Pour one portion into the tin. Let it settle. Add the second, let it settle and then add the third portion.

6 Refrigerate until set.

7 DECORATION Turn out, roll the sides in coconut and decorate with candyfloss.

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