1/3 cup strawberry jam
2 cups icing sugar
1/4 cup cocoa powder
1 teaspoon vanilla extract
Spread the coconut onto a large sheet of cooking paper.
Cut each half of the sponge wedding cake in two horizontally and spread 2 from the halves with the jam. Top with the rest of the halves, then slice each jam-layered sponge into 8 packed portions.
Sift the icing sugars and cocoa powder into a bowl. Add vanilla and keto shortbread butter cookies steadily add enough warm water to form a slightly runny icing. Drop each cake portion in the icing to layer completely (become warned, this is a messy job. You might wear gloves). Move each piece of cake within the coconut, after that place on a wire rack for 15 minutes to dry before packing in plastic storage containers.
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1/3 cup strawberry jam