Vintage Australian Pink Jelly Coconut Cakes
Delightful mini cakes with a nostalgic twist, featuring fluffy cake topped with raspberry jelly and desiccated coconut.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
Scale
- 1 cup plain flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 packet raspberry jelly (gelatin)
- 1/2 cup desiccated coconut
- Pinch of salt
Instructions
- Preheat the oven to 180°C (350°F).
- Grease and flour a muffin tin.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix in the flour and salt alternately with milk until the batter is combined.
- Pour the batter into the greased muffin tin.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Cool the cakes in the tin for a few minutes, then transfer to a wire rack.
- Prepare raspberry jelly according to packet instructions and let it set.
- Dip the cooled cakes into the jelly, then roll in desiccated coconut.
- Serve your cakes with tea or coffee, or enjoy them on their own.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. Leftover jelly can be kept in the fridge for later desserts.
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg