This delicious treat is the perfect addition to an Australia Day celebration, or just an afternoon tea with an Aussie flair.
450 g packet plain madeira cake loaf
1 ½ cups desiccated coconut
⅓ cup sweetened condensed milk
22 frozen raspberries
1 ½ cups icing sugar mixture
¼ cup cocoa powder
¼ cup boiling water
- Process cake and ¼ cup of the coconut in a food processor until fine crumbs form. Transfer to a large bowl. Stir in milk until combined.
- Roll 1 tblsp of cake mixture into a ball. Using your thumb, make an indent into the ball. Place a raspberry in it. Pinch cake mixture together to enclose. Roll to reshape. Place on a tray lined with baking paper. Repeat with remaining cake mixture and raspberries to make 22 balls in total. Refrigerate for 15 minutes
- Meanwhile, make icing. Combine sugar and sifted cocoa in a medium bowl. Add water. Whisk until smooth. Cool slightly.
- One a time, dip balls into icing, then roll in remaining coconut to coat. Transfer to tray. Stand for 15 minutes before serving