Prep time: 15 mins · Cook time: 10 mins · Serves: 4 people
1 Packet of vanilla cake mix
6 Tbs raspberry jam
2 cups icing sugar mixture, sifted
1/2 cup cocoa
1/2 cup boiling water
1 1/4 cup fine desiccated coconut
Follow the packet instructions and make cake batter.
Open lid of the Sunbeam Pie Magic®, and pour 3/4 cup of batter evenly into each pie dish. Close lid and cook for 10-12 mins.
Using a cake skewer to check if cake is cooked through. Place on a cooling rack and wait for cakes to cool.
Using a serrated knife, cut cakes in half and spread with jam. Sandwich together.
To make icing, place icing sugar, cocoa, boiling water and butter in a saucepan over medium heat. Bring to the boil, stirring. Reduce heat to low. Simmer for 1 to 2 minutes or until slightly thickened. Remove from heat. Pour into a heatproof bowl and set aside to cool.
Place coconut onto a plate. Using 2 forks, dip 1 cake into chocolate icing. Shake off excess and toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cakes. Stand until set.