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Pink Jelly Cakes

Delightful Pink Jelly Cakes – A Taste of Nostalgic Bliss

These Pink Jelly Cakes combine light, fluffy sponge with strawberry jelly and coconut for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: Australian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vanilla Sponge Cake
  • 1 cup All-purpose flour This forms the cake’s foundation, ensuring it’s light and fluffy.
  • 3/4 cup Granulated sugar Use organic for a richer flavor.
  • 1 tbsp Baking powder Guarantees a light rise.
  • 1/4 tsp Salt Enhances the sweetness.
  • 1/2 cup Unsalted butter Room temperature is best.
  • 2 large Eggs Essential for structure and moisture.
  • 1 tsp Vanilla extract Opt for pure extract for authenticity.
  • 1/2 cup Milk Swap with almond milk for a dairy-free option.
For the Strawberry Jelly
  • 1 pack Strawberry jelly Provides classic fruity flavor.
For the Coconut Coating
  • 1 cup Desiccated coconut Unsweetened is preferable.
For the Whipped Cream
  • 1 cup Heavy cream Real cream is highly recommended.
  • 1/4 cup Powdered sugar Sweetens and stabilizes the cream.
  • 1 tsp Vanilla extract Infuses the cream with flavor.

Equipment

  • Mixing Bowl
  • cake pan
  • Cookie cutter
  • Whisk
  • Refrigerator

Method
 

Step‑by‑Step Instructions for Pink Jelly Cakes
  1. Preheat your oven to 350°F (175°C) and grease a cake pan. In a mixing bowl, combine flour, sugar, baking powder, and salt. Beat in softened butter, eggs, milk, and vanilla extract until smooth. Pour into the prepared pan and bake for 25–30 minutes, until a toothpick comes out clean. Allow to cool completely.
  2. Prepare the strawberry jelly according to package instructions and cut the sponge into 2-inch rounds using a cookie cutter. Dip each round into the strawberry jelly and allow excess to drip off.
  3. Spread desiccated coconut on a plate. Roll each jelly-coated sponge cake in the coconut and set aside on a clean platter.
  4. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Make sandwiches with jelly-covered coconut cakes and whipped cream.
  5. Chill the assembled cakes in the refrigerator for at least 30 minutes before serving.
  6. Serve the Pink Jelly Cakes on a decorative plate, optionally with fresh fruit or powdered sugar.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 250IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure the jelly is slightly thickened before dipping for an even coat. Let sponge cool completely before dipping to avoid melting the jelly. Roll cakes in coconut immediately after dipping for best adhesion.

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