Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: ----red----. prepare jelly according to packet instructions. cover and leave to cool for 1 hour (approx) you will need to use it before it turns to jelly. ----chocolate----. melt butter, add cocoa dissolved in boiling water. mix in sifted icing sugar, add vanilla, and beat well. -----cake--------. cut sponge in to smallish squares. place coconut into shallow bowl. dip half of the sponge squares in the chocolate icing turning to coat evenly on all sides. dip immediately into coconut covering all sides. dip the remaining squares in the red jelly and cover with the coconut. leave to dry on cake rack then store in air tight container for up to 2 days. to serve, split and fill with whipped cream.

Target recipe: for best results bake the cake the day before or, if you have stored the cake in the freezer, allow to defrost 24 hours before icing. cut cake into 21 squares 2 chocolate icing: sift icing sugar and cocoa into a bowl. mix in remaining ingredients except coconut and stir until smooth and shiny, using a little more water if necessary to reach the right consistency. use immediately, keeping bowl over hot water. add a little more boiling water if icing begins to thicken. dip the squares of cake in icing. a carving fork or skewer is useful. allow to drip for a minute then roll in coconut. leave on wire rack to cool.