Vintage Australian Pink Jelly Coconut Cakes
Delightful retro cakes made with soft sponge, creamy pink jelly, and rolled in coconut, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour Can substitute gluten-free flour
- 1 cup sugar Can substitute with natural sweeteners
- ½ cup unsalted butter (softened) Can substitute with vegan butter
- 2 units eggs Can substitute with flaxseed meal for a vegan option
- ½ cup milk Use dairy-free milk for a vegan option
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Topping
- 1 packet pink jelly Prepare as directed on the package
- 1 cup desiccated coconut
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C). Grease a cake pan and dust with flour.
Baking the Cake
- Cream together softened butter and sugar until light and fluffy (3-5 minutes). Add eggs one at a time, mixing well, and then stir in vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture alternately with milk, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Assembling the Cakes
- While cooling, dissolve the pink jelly in boiling water and set aside to cool slightly.
- Cut the cooled cake into squares.
- Dip each cake square into the prepared jelly, ensuring it's well coated, then roll in desiccated coconut.
Notes
Store in an airtight container. Good for 2 days at room temperature or up to a week in the fridge. Can freeze well for up to 3 months.