You can make the cake yourself, in the past I used the recipe for Lamingtons from a Womens Weekly Cookbook or the plain butter cake from Cookery the Australian Way. These cakes freeze exceptionally well which makes them a good thing to make in advance. I have used them many times for large functions.
When I make these cakes I make the jelly first as it needs to partially set. I like to get organised and have the cakes, jelly and a bowl of coconut ready before I start the dipping process. You will also need a piece of baking paper on a tray for the dipped cakes go on. This makes it easier to put them in the fridge to set.
Once creamed I return them to the fridge for a couple of hours or overnight is better, make sure they are covered with clingfilm or in a container. Pack the finished cakes into containers and freeze or serve fresh. If To defrost the cakes put them in the fridge and allow to thaw.
1 pkt plain vanilla buttercake
1 pkt raspberry jelly crystals, sometimes I use 2.
1 pkt dessicated coconut
1 bottle cream
vanilla for the cream
egg, milk and whatever the packet cake mix requires
Make raspberry jelly up using 1/2 cup boiling water and 3/4 cup cold water. Refrigerate until mixture starts to set and becomes 'goopy".
Grease patty tins/ muffin tins or use paper cases and remove after baking.
Make cake mixture up according to directions on the packet.
Spoon mixture into tins
Bake at 160 -170 deg C for approximately 12 mins until cake is set and springs back when touched.
Remove cakes from tin and allow to cool on a rack.
Get organised with the cakes, jelly, coconut and tray.
Dip cakes in jelly, then coconut and then place on a tray. I usually do a few cakes at a time. Make sure that each cake has a good coating of jelly and coconut. Refrigerate until set.
Whip cream. I do not add sugar but do add some vanilla extract.
Remove cakes from fridge, cut each cake in half and place it on a sheet of paper. Keep the pairs together and several cakes at a time.
Place a heaped teaspoon of cream on one half of each cake and put the tops on.
Return to fridge. Cover cakes with cling film or put in an airtight container. Leave for a few hour as the cream softens into the cake.