Lemon Gelatin Cakes

• 1 pkg (3 oz) lemon gelatin
• 2 None eggs
• 1/2 cup sugar
• 3/4 cup self-rising flour
• 1/2 tsp baking powder
• 2 tbsp butter, melted
• 1 1/2 cups flaked coconut
• 1 1/4 cups heavy cream, softly whipped

1. Prepare gelatin according to package directions. Refrigerate for 1 1/2 hours or until set to the consistency of unbeaten egg white.
2. Preheat the oven to 350u0b0F. Grease two 12-cup (2 tbsp capacity) round-bottomed patty pans. Beat eggs and sugar in a medium bowl with an electric mixer for 8 mins or until very thick and creamy. Triple-sift flour and baking powder onto parchment paper. Gently fold flour into egg mixture. Fold in butter and 2 tbsp boiling water. Spoon mixture into prepared pans.
3. Bake for 8-10 mins or until a toothpick inserted into center comes out clean. Immediately invert cakes onto a parchment paper-covered wire rack. Cool.
4. Place coconut on a plate. Dip each cake into gelatin then toss in coconut. Place in a single layer on a parchment paper-lined tray. Cover with plastic wrap.
5. Refrigerate for 30 mins or until set. Cut cakes in half. Using a piping bag fitted with a 1/2-inch star tip, pipe whipped cream onto half the cakes. Top with remaining cake halves to sandwich. Serve.

lemon gelatin, eggs, sugar, flour, baking powder, butter, flaked coconut, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/36145 (may not work)