Jelly cakes with berry cream | Women's Weekly Food

Ingredients

• 125 gram (4 ounces) unsalted butter, softened
• 1/2 cup (110g) caster (superfine) sugar
• 2 teaspoon vanilla extract
• 2 eggs
• 1 1/2 cup (225g) self-raising flour
• 1/3 cup (80ml) milk
• 2 cup (160g) desiccated coconut
• 1 1/4 cup (300ml) thickened (heavy) cream, whipped
• 1 tablespoon icing (confectioners') sugar
• 1 cup (150g) frozen mixed berries, chopped coarsely
• 25 fresh raspberries mixed berry jelly
• 1 cup (150g) frozen mixed berries, thawed
• 1 1/2 cup (375ml) apple blackcurrant juice
• 1/3 cup (75g) caster (superfine) sugar
• 1/4 cup (60ml) water
• 3 teaspoons gelatine