Cake Balls

1. Preheat your oven to 350⁰F (180⁰C).
2. Line 2 muffin trays with paper liners or lightly grease them.
3. In a large bowl, beat 5 large eggs and 1 cup caster sugar together for about 5 to 7 minutes until thick, pale, and creamy.
4. Add 1 tsp vanilla essence and slowly pour in 3/4 cup oil while mixing on low speed. Mix just until combined.
5. In a separate bowl, sift together 2 cups Self-Rising flour, 1 cup cake flour, and 2 tsp baking powder twice.
6. Now add the dry ingredients to the egg mixture in batches, alternating with 3/4 cup milk.
7. Start and end with the dry ingredients. Mix gently and don’t overwork the batter or your muffins will be dense.
8. Spoon the batter into the prepared muffin trays, filling each about 3/4 full.
9. Bake at 350⁰F (180⁰C) for 15 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back when touched.
10. Let the muffins cool in the tray for 5 minutes, then transfer to a wire rack.
11. They must be completely cool before dipping into syrup, or they’ll fall apart.

Syrup

1. In a saucepan over medium heat, combine 1/2 tin smooth apricot jam, 1 cup red cool drink or water, and 1 cup icing sugar to start. Stir until smooth and bring to a gentle boil.
2. Let it simmer for about 5 to 8 minutes until slightly thick and glossy. If it looks too thin, add a bit more of the remaining icing sugar. It should coat the back of a spoon but still be pourable.
3. Add a few drops of red crimson food colouring and stir. Remove from the heat and let it cool slightly. It should be warm and sticky, not hot.
4. Place 2 to 3 cups of desiccated coconut into a wide bowl.
5. Dip each cooled muffin into the syrup, turning gently so it’s fully coated.
6. Let excess drip off for a few seconds, then roll in the desiccated coconut until completely covered.
7. Place on a tray and allow to set.