Ingredients
Scale
- 1 ½ cups self-raising flour
- ¾ cup caster sugar
- 125g unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon alcohol-free vanilla extract
- 85g packet pink jelly crystals (e.g., raspberry or strawberry flavour)
- 1 ½ cups desiccated coconut
Instructions
- Step 1: Preheat oven to 180°C (350°F) and grease and line a 20cm square cake tin with baking paper. In a large bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, incorporating well after each addition. Gently fold in half the self-raising flour, then half the milk and vanilla bean paste, mixing until just combined. Repeat with the remaining flour and milk. Pour the batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Let cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
- Step 2: While the cake cools, prepare the pink jelly. Empty the jelly crystals into a heatproof bowl. Add 1 cup of boiling water and stir until the crystals are completely dissolved. Add ½ cup of cold water and stir. Pour the liquid jelly into a shallow dish or tray and set aside at room temperature to cool completely, but do not allow it to set.
- Step 3: Once the cake is completely cool, use a sharp knife to trim any crusty edges (optional). Carefully cut the cake into small, individual squares, approximately 3-4 cm in size.
- Step 4: Place the desiccated coconut in a separate shallow dish. Take one cake square at a time, dip it quickly into the cooled (but not set) pink jelly, ensuring all sides are evenly coated. Immediately transfer the jelly-coated cake square to the dish of desiccated coconut and roll it gently until completely covered.
- Step 5: Place the finished jelly coconut cakes on a wire rack or a tray lined with baking paper. Refrigerate for at least 1-2 hours to allow the jelly to fully set and for the flavours to meld before serving.
Notes
- Keep these delightful cakes in an airtight container in the refrigerator for up to 3-4 days to maintain their freshness, vibrant colour, and perfect jelly texture.
- These refreshing bites are best enjoyed straight from the fridge; reheating isn't recommended as it would melt their charming pink jelly coating, compromising their unique appeal.
- Perfect for a nostalgic afternoon tea, a cheerful party spread, or a colourful lunchbox treat, these sweet little cakes pair wonderfully with a warm cuppa or a tall glass of lemonade.
- For that picture-perfect, even pink jelly coat, ensure your jelly is cooled completely but still fully liquid (not yet wobbly!) before dipping; this allows for a quick, smooth coating without the cake getting soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cake (approx. 60g)
- Calories: 250
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 19g