Makes 48

Ingredients:

1. 500g self rising flour ( 4 cups )
2. 1 cup castor sugar
3. 3 eggs
4. 125g soft butter or margarine
5. 1/2 cup cooking oil
6. 2 teaspoons baking powder
7. 300 – 350ml ml orange juice to mix

To complete:

• 500 ml smooth apricot or mixed fruit jam
• 250ml water
• 300g desiccated coconut

Method:

1. Cream together the butter and the castor sugar.
2. Add the oil.
3. Add the eggs one by one mixing well.
4. Add the self rising flour, baking powder and the orange juice to make a smooth batter.
5. Grease a round based patty tin well with oil and fill the holes 2/3 full with batter.
6. Bake at 180C for 12-15 minutes or until golden brown.
7. Turn out onto a cooling rack until completely cooled down.

To complete:

1. Simmer jam and water in a deep saucepan until the jam has melted about 10 minutes.
2. Place the coconut in a plate.
3. Using a slotted spoon. dip each cake in the jam mixture ensuring the whole cake is wet but not drenched.
4. Coat with the coconut.

Variation:

1. Milk can be used instead of orange juice.
2. Add a few drops of food colouring to the desiccated to make different coloured snowballs.
3. Split the snowball and fill with cream.