Jam Topra (Coconut) Cakes

Provided by Varshaben Gudka

Ingredients:

  • 680g self raising flour
  • 680g dairy free margarine (eg Pure or Vitalite)
  • 230g sugar
  • 100ml plant-based milk (eg soya milk or almond milk)
  • 2 tablespoons custard powder
  • desiccated ┬ácoconut and jam

Method:

  1. Beat sugar and margarine in a bowl, adding custard powder gradually into the mix.
  2. Add flour to the mix, adding milk 2 tablespoons at a time, till you get a cookie-dough-like consistency
  3. Make little dough balls, and bake in a pre-heated oven at 180 degrees ( 350 degrees F/ Gas mark 4) for between 7 – 10 minutes, until they start to brown at the top.
  4. Let the biscuits cool completely before adding the coconut and jam topping.
  5. For the topping, heat some strawberry jam, so that it is easier to spread, and use it to generously coat the whole cake.
  6. Dip the cake in the desiccated coconut

jam-topra-cakes

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