Classic Scottish Snowballs

Bake small, round individual sponge cakes.

Sandwich two cakes together with a layer of smooth raspberry jam.

Brush the outside of the entire double-cake with more thinned jam.

Roll the whole cake in desiccated coconut until completely white and covered.

Optional: Top with a small dot of pink icing.

A nostalgic, sweet treat found in every old-fashioned Scottish bakery.