Lemong-tons

To make a green version, simply substitute a lime jelly for the lemon and lime rind for the lemon rind.

Ingredients

For the cake component

2 eggs

190g sugar

225g self raising flour

125ml milk

60ml lemon juice

Finely grated rind 1 lemon

125g melted butter

For the coating

1 packet lemon jelly crystals

375ml boiling water

1 teaspoon finely grated lemon rind

200g desiccated coconut

Method

To make the cake

Preheat oven to 160 degrees C.  Grease an lamington tin 18cm x 28cm x 5 cm deep and line base with baking paper, grease again. 

Place all the cake ingredients in a bowl, butter last, and beat with an electric mixer for 2 minutes.

Bake for approximately 25 minutes, or until a metal skewer when inserted into the centre comes out clean. 

Leave to stand in the tin 5 minutes before turning out onto a wire rack to cool completely.

To make the coating

In a smallish bowl pour the boiling water over the jelly crystals and stir to dissolve.  Stir in the lemon rind.

Leave to cool completely but not set.

Place the coconut in a separate bowl.

Roll each of the cake rectangles in the jelly to get an even coating, then in coconut.  Place on a wire rack to set.