Shelina Cooks Gato Carre Rouge (Gato Francis)

This is seen across pastry vendors across the country - a bright red cube covered in coconut and topped with a dollop of whipped cream. It must be seen as the Mauritian Lamington as it is so similar to the Australian version which is usually coated in chocolate. It has a distinct texture which is created once the cake has been soaked and covered in coconut. Mauritians love their afternoon tea and I’ve made this recipe as simple as possible to achieve.

Pre heat oven to 180 and line a roasting tray with baking parchment (I use a flat roasting dish not a cake tray as it allows me to make smaller squares) Mix together sugar, butter and flour until you get a crumbly breadcrumb mixture.

Slowly mix in the eggs one by one until you get a cake batter.

Loosen the mixture with the milk.

Place into a pre lined roasting tray.

Bake for 20 minutes until the cake is cooked.

Whilst the cake is cooling, prepare the jelly according to packet instructions using your Pronteau hot water tap and leave to one side.

Once the cake is cooled, chop the cake into 5cm cubes.

Dip each sponge square into the liquid jelly and then straight after coat in the desiccated coconut

Allow the individual cakes to cool completely.

Before serving top with a swirl of buttercream icing and half a strawberry.