Cup of Yum
1. Pre-heat oven to 170 degrees celsius (fan-forced).
2. Grease two small square cake tins (20cm x 20cm approx) and line with baking paper.
3. Cream butter and sugar on med-high in a stand mixer.
4. Reduce mixer speed to slow and add eggs one at a time.
5. Add vanilla essence and beat on medium-high speed again for a minute or two.
6. Reduce mixer speed to slow and add a little of the sifted dry ingredients. Add a little of the milk and then keep adding dry ingredients and milk alternately until all the ingredients are combined.
7. Pour equal parts of the mixture into the two prepared cake tins.
8. Place in oven and cook for 35-40 minutes.
9. Remove from oven and allow to cool for 10 minutes before removing cakes from tins.
10. Once completely cool, trim the sides, top and bottom of the cakes and then cut each square into 9 smaller squares.

Jelly

1. Pour jelly crystals into a bowl and add one cup of boiling water. Stir to dissolve. Add another cold cup of water and continue stirring until all the crystals are dissolved.
2. Place jelly into fridge to part set. This should take about 1 ½ to 2 hours and the jelly should be an egg white like consistency.
3. Once jelly mixture has reached the right consistency dip each cake square in the jelly mixture, coating the entire surface.
4. Dip into a bowl containing the coconut, again coating the entire surface.
5. Place onto a lined tray. Once all squares are done, place into the fridge to set.
6. Store in the fridge and serve cold or at room temperature.

Cream filling

1. Use Nan Mac's mock cream recipe (link above).