Description
A delightful and nostalgic dessert featuring tender sponge cake with a fruity jelly center, coated in coconut and topped with whipped cream.
Ingredients
Scale
- 80g butter, softened
- 1/2 cup (110g) caster sugar
- 1 tsp vanilla extract
- 1 egg
- 2/3 cup (160g) milk
- 1 cup (130g) self-raising flour, sifted
- 85g packet strawberry jelly crystals
- 1 cup (240g) boiling water
- 1 cup (240g) cold water
- 3 1/2 cups (280g) desiccated coconut
- 1 cup (240g) whipped cream
Instructions
- Preheat your oven to 175°C (fan-forced).
- Lightly grease two 12-hole patty-pan tins.
- In a large bowl, cream together butter, caster sugar, and vanilla extract until pale and fluffy.
- Add the egg and beat until fully incorporated.
- Gently fold in the milk and sifted self-raising flour alternately in two batches.
- Spoon the batter into the prepared patty-pan holes, filling each just below the top.
- Bake for 15–18 minutes or until golden; a skewer should come out clean.
- Allow cakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Dissolve jelly crystals in boiling water and stir in cold water; refrigerate until partially set (1–2 hours).
- Dip cooled cakes into jelly mixture with a slotted spoon, letting excess drip off.
- Roll each jelly-coated cake in desiccated coconut.
- Assemble by spooning whipped cream onto one half and sandwiching with another half.
- Refrigerate assembled cakes for 30 minutes before serving.
Notes
Make-ahead by preparing the cakes a day in advance. Experiment with different jelly flavors for variety.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cake, jelly, dessert, nostalgic, party treat