1. Add cake margarine to Mississippi Coconut Mix and beat for 1 minute
    2. Gradually add water, scrape down and mix on second speed for 4 minutes
    3. Mix desiccated coconut, cake flour and baking powder then fold into mix
    4. Pipe bulbs 8 x 5 onto 18 x 30 baking sheet approximately 15g each
    1. Bake at 200-210°C for 8-10 minutes
    2. Once cooled, sandwich two halves together with raspberry jam, cover completely in 5th Avenue® White Icing heated to 50°C and watered down slightly
    3. Drain off excess and roll in desiccated coconut


  • 1000g Macphie Mississippi Coconut Mix
  • 400g Water
  • 200g Heat Treated Cake Flour
  • 120g Cake Margarine
  • 120g Desiccated Coconut
  • 10g Baking Powder
  • 5th Avenue® White Icing
  • Raspberry Jam

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