About this recipe: Little cakes made with a sweet pastry case and coconut sponge top with a jam filling. Kids and adults will love these and they are easy to make.
For the pastry you can use shop brought shortcrust pastry to save time, but have a go at making your own.
These cakes are lovely served with custard as a pudding or ice cream or just cream.
Really great, I used ground almonds instead of coconut and tasted like mini bakewell tarts. - 23 Apr 2014
Never before have I had a tape measure when making pastry, but it worked!!!! I didn’t realise just how thin 2mm was. I made double quantity and used the only home-made jam I had, plum. They are delicious. Thank you Julie. My next batch will be made with ground almonds, thanks Eddie. I will review the almond ones later. - 09 Jun 2014
very easy to follow recipe and delicous - 26 Jan 2013