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Pink Jelly Coconut Cakes for Valentine’s

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 47 reviews
  • Author: Elina
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 18 minutes
  • Yield: 12 cakes 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

Old-Fashioned Pink Jelly Cakes are a nostalgic American dessert that combines light, fluffy cakes with a sweet strawberry jelly coating, finished with a coconut crust and creamy whipped cream filling. These charming treats offer a delightful blend of textures and flavors, perfect for evoking joyful memories and satisfying your sweet tooth.

Ingredients

Scale

For the Cake

  • 80 g butter, softened
  • 1/2 cup (110 g) caster sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 2/3 cup (160 g) milk
  • 1 cup (130 g) self-raising flour, sifted

For the Jelly Coating

  • 85 g strawberry jelly crystals
  • 1 cup (240 g) boiling water
  • 1 cup (240 g) cold water

For the Topping

  • 3 1/2 cups (280 g) desiccated coconut
  • 1 cup (240 g) whipped cream

Instructions

  1. Prepare the Oven and Tins: Preheat your oven to 175°C (fan-forced). Lightly grease two 12-hole patty-pan tins to prevent the cakes from sticking and ensure even baking.
  2. Cream Butter, Sugar, and Vanilla: In a large bowl, use a whisk to cream together the softened butter, caster sugar, and vanilla extract until the mixture is pale and fluffy, which infuses the batter with sweetness and aroma.
  3. Add the Egg: Beat in the large egg thoroughly to bind the ingredients and add richness to the cake batter.
  4. Incorporate Flour and Milk: Gently fold in the self-raising flour alternately with the milk to maintain a light batter and prevent overmixing, which keeps the cakes tender.
  5. Fill the Patty-Pan Holes: Spoon the prepared batter into each hole of the tins, filling just below the top for uniform cake height and proper rise during baking.
  6. Bake the Cakes: Bake in the preheated oven for 15-18 minutes or until the tops turn lightly golden and a skewer inserted in the center comes out clean, indicating doneness.
  7. Cool the Cakes: Allow the cakes to cool in the tins for about 5 minutes to set, then carefully transfer them to a wire rack to cool completely.
  8. Make the Jelly Mixture: Dissolve the strawberry jelly crystals in boiling water, stir well, then add the cold water. Refrigerate this mixture until it is partially set to achieve the perfect dipping consistency.
  9. Coat the Cakes in Jelly: Using a slotted spoon, dip each cooled cake piece into the partially set jelly to thoroughly coat its surface.
  10. Roll in Coconut: Immediately roll the jelly-coated cakes in desiccated coconut, creating a textured, tropical-flavored crust.
  11. Assemble the Cakes: Place a generous dollop of whipped cream between two jelly-coated cake halves to form sandwiches, adding creamy richness to each bite.
  12. Chill Before Serving: Refrigerate the assembled cakes for at least 30 minutes to allow the jelly to fully set and the cream to firm up, enhancing flavor melding and texture.

Notes

  • Use superfine (caster) sugar to achieve a lighter, fluffier cake texture.
  • Partially set the jelly mixture before dipping to ensure an even coating that won’t run off.
  • Chilling the cakes after assembly helps firm up the jelly and lets the flavors meld beautifully.
  • Use a slotted spoon to dip the cakes to prevent excess jelly from pooling underneath.
  • Ensure butter is softened to room temperature for easy creaming and better texture.

Find it online: https://recipes.mbeams.com/pink-jelly-coconut-cakes-for-valentines/