Make your own sponge cake or use a bought unfilled sponge.
Sponge cake: 4 eggs
3/4 cup caster sugar
1/3 cup boiling water
2 teaspoons butter
1 cup self-raising flour
1 tablespoon cornflour
Coating: 1 packet raspberry jelly crystals
1 cup each: boiling water, desiccated coconut
Filling: 560g can lychees
1 cup cream
2 tablespoons icing sugar
To make the sponge, first preheat the oven to 180°C. Lightly brush two 21cm cake pans with oil and line with baking paper.
Breat the eggs in a large bowl until frothy. Gradually beat in the sugar until thick and pale, about 10 minutes.
Combine the boiling water and butter in a small bowl. Sift the flour and cornflour together.
Gradually and lightly fold the flour mixture into the eggs alternately with the water and butter. Pour evenly into the cake pans. Bake for 15-20 minutes or until cooked. Cool on a wire rack.
Meanwhile, dissolve the jelly crystals in the boiling water in a flan dish. Cool then chill until almost set. Dip the top and sides of each sponge layer into the jelly, coating well. Sprinkle with the coconut. Chill.
Drain the lychees well. Reserve the juice. Pat the lychees dry. Dice 6.
Whip the cream and icing sugar until thick. Fold in the diced lychees.
Place one sponge layer on a flat serving plate, jelly side down. Brush the top with a little of the reserved lychee juice. Top with the cream mixture. Cover with the second sponge layer. Garnish with the remaining lychees sprinkled with a little coconut. Cover and refrigerate for at least 1 day for the flavours to develop. Serves 6-8.