They’re pink, they’re covered in fluffy coconut and there’s jelly involved. What is there not to love about jelly cakes? Go on, let the kids lend a hand (if you dare) and get busy having fun in the kitchen!
I have fond memories of our local CWA cake stall stand being filled with platters burgeoning with cream filled jelly cakes, holy deliciousness. I don’t include the cream centre in this recipe because frankly, I have to draw the line at how much mess I can handle, but you can certainly add whipped cream to yours by slicing the cake in half and adding cream before cutting it into squares. How very fancy.
170g butter, room temperature
¾ cup caster sugar
1 tsp vanilla extract or paste
1 cup plain flour
¾ tsp baking powder
2/3 cup desiccated coconut
1 x 85g packet raspberry jelly
2 cups desiccated coconut, extra for rolling
- Preheat the oven to 170°C. Grease and line a 20 x 20cm square cake tin with baking paper.
- With an electric mixer, beat the butter, sugar and vanilla together until pale and creamy.
- Add the eggs to the butter mix one at a time, beating well between additions.
- Sift the flour and baking powder over the mix and add the 2/3 cup of coconut. Fold through until combined.
- Spoon the mixture into the prepared cake tin. Bake for 30 to 35 minutes or until cooked when tested with a skewer.
- Let the cake cool in the tin for five minutes before turning out onto a wire rack to cool completely.
- Prepare the jelly as directed by the packet instructions and cool to room temperature. Refrigerate for 35 to 40 minutes or until cooled, but not set – you want to avoid that!
- Trim the edges of the cake and attempt to cut into equal squares. Gently roll in the jelly to coat all sides, followed by a roll in the coconut. Place on a baking paper lined tray and refrigerate until set.
This recipe makes 16 pink, fluffy, coconut covered sweet morsels of jelly cake.
Make sure to browse our recipe archives for more great meal ideas and treats to try.