Base: 125 grams butter 1/2 cup Chelsea White Sugar 1/2 tsp vanilla 1 egg 2 cups flour 1 tsp baking powder
Filling: 2 dessertspoons Gelatine 1 cup cold water 1 cup Chelsea White Sugar 1 egg white 1 cup Chelsea Icing Sugar Optional: few drops of red food colouring few drops of raspberry flavoured essence
Base: Cream butter and sugar. Add vanilla, then egg and sifted dry ingredients. Press into a tin and bake for 20-30 mins at 180˚C.
Filling: Soften gelatine in cold water, add sugar and boil for 8 minutes. Cool. Beat egg white until stiff, fold in icing sugar, then slowly pour in cooled gelatine. Beat until white and thick (about 3-5 mins). Add raspberry essence and food colouring and beat until combined. Spread on shortcake immediately and sprinkle with coconut.