2 cups sugar
1 and half cups water
Boil together until sugar dissolves
2 cups of dessicated coconut coloured pink
2and half cups self raising flour
1 cup castor sugar
1/2 cup sour milk
1 teaspoon vanilla essence
Sift flour and rub in margarine until it resembles fine breadcrumbs.
Dissolve sugar in spur milk and add essence.
Add wet ingredients to dry ingredients.
Knead into a soft dough.
Break of dough golf ball sized.
Bake on a greased baking sheet for approximately 20 minutes at 180deg.
Dip cakes in syrup sandwich together with warmed jam and roll in coloured coconut
Prepared, tried and tested by: Sureka Jaichund