If you’re looking for a dessert that captures the heart and spirit of Valentine’s Day with a delightful splash of color and charm, then the 2026 Pink Jelly Coconut Cakes for Valentine’s Day are exactly what you need. These cakes are a perfect blend of nostalgic sweetness and playful texture, with their soft pink jelly coating, tender cake layers, and a coconut finish that just melts in your mouth. Each bite feels like a celebration, making it impossible not to smile—and perfect for sharing with someone special or just treating yourself on this lovely occasion.
Ingredients You’ll Need
Crafting these enchanting pink jelly coconut cakes might seem like a special treat, but the ingredients are beautifully simple and each plays an essential role in creating the perfect balance of taste, texture, and color. From the creamy butter that keeps the crumb tender to the strawberry jelly that brings that irresistible pink hue and flavor, every element matters.
- 80 g butter, softened: This ensures a tender, moist crumb in your cakes.
- 1/2 cup (110g) caster sugar: Use superfine sugar to achieve that light and fluffy texture.
- 1 tsp vanilla extract: Adds a warm, sweet aroma that lifts the flavor profile.
- 1 large egg: Essential for binding the ingredients and adding richness.
- 2/3 cup (160g) milk: Helps to keep the batter creamy and moist.
- 1 cup (130g) self-raising flour, sifted: Guarantees a light and fluffy rise perfect for cake-making.
- 85 g strawberry jelly crystals: The star ingredient that defines the unique flavor of the Old-Fashioned Pink Jelly Cakes.
- 1 cup (240g) boiling water: Needed to dissolve the jelly crystals smoothly.
- 1 cup (240g) cold water: This helps cool the jelly mixture before setting.
- 3 1/2 cups (280g) desiccated coconut: Provides a lovely texture and a tropical taste.
- 1 cup (240g) whipped cream: Adds a luxurious creaminess that perfectly complements the soft cake.
How to Make 2026 Pink Jelly Coconut Cakes for Valentine’s Day
Step 1: Prepare the Cake Batter
Begin by preheating your oven to 175°C (fan-forced) and lightly greasing your patty-pan tins. The key to a fluffy cake is in the creaming stage, so beat your softened butter, caster sugar, and vanilla extract together until pale and billowy. This takes a few minutes but is essential for that melt-in-the-mouth texture.
Step 2: Add the Egg and Mix the Batter
Once your butter and sugar mixture is ready, beat in the egg fully so it is well incorporated. Next, gently fold in the milk and sifted self-raising flour in alternating stages to keep the batter light. This careful folding rather than vigorous mixing ensures that your cakes stay soft and airy.
Step 3: Bake the Cakes
Spoon the batter into your greased patty-pan holes, filling each just below the rim. Bake them for about 15 to 18 minutes until they turn a delicate golden color and a skewer inserted comes out clean. The smell during baking is simply irresistible!
Step 4: Prepare the Pink Jelly Coating
While the cakes cool on a wire rack, dissolve your strawberry jelly crystals in boiling water, then stir in the cold water to cool the mixture down. Pop this in the refrigerator until it’s partially set—this is the crucial step that will give your cakes their signature pink glossy coating without being too runny.
Step 5: Coat and Assemble the Cakes
Now for the fun part! Using a slotted spoon, dip each cooled cake gently into the pink jelly, making sure it’s thoroughly coated. Then roll the jelly-coated cakes in a bowl of desiccated coconut, which adds a playful texture and beautiful tropical flavor. Finally, sandwich two cake halves together with a generous dollop of whipped cream to make that heavenly filling.
Step 6: Chill Before Serving
Place the assembled cakes in the fridge and chill for at least 30 minutes so the jelly sets firm and the cream becomes perfectly chilled. This resting time helps all those glorious flavors meld beautifully, making each bite utterly irresistible.
How to Serve 2026 Pink Jelly Coconut Cakes for Valentine’s Day
Garnishes
For an extra special touch, dust the tops with a sprinkle of edible rose petals or a few fresh strawberry slices. Both add a lovely pop of freshness and a touch of elegance that plays off beautifully against the soft pink jelly and coconut’s snowy white.
Side Dishes
Pair these cakes with a light fruit salad featuring berries or a subtle cup of earl grey tea. The refreshing tartness of berries or the fragrant notes of tea complement the sweetness and tropical coconut, balancing the overall dessert experience.
Creative Ways to Present
You can serve the 2026 Pink Jelly Coconut Cakes for Valentine’s Day on a vintage cake stand or stack them in a pretty box tied with a satin ribbon for gifting. Serving them alongside small jars of berry jam or whipped cream on the side invites your guests to customize each bite—this cake becomes a delightful centerpiece both visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
You can keep leftover cakes fresh by storing them in an airtight container in the refrigerator for up to 3 days. Keep in mind that the coconut might absorb moisture, so consuming sooner rather than later is best to enjoy that perfect texture.
Freezing
Although these cakes are best fresh, you can freeze them before adding the whipped cream filling. Wrap each cake half tightly in plastic wrap and store in a freezer-safe container for up to one month. Thaw in the refrigerator overnight and add whipped cream just before serving to maintain texture.
Reheating
This cake is meant to be enjoyed chilled, so avoid reheating. Instead, let frozen cakes thaw slowly in the fridge and enjoy them cool to preserve the signature jelly texture and fresh cream contrast.
FAQs
Can I use other flavors of jelly instead of strawberry?
Absolutely! While strawberry jelly is classic and creates the perfect pink hue, other fruit-flavored jellies like raspberry or cherry can work beautifully too, offering a subtly different twist on the traditional flavor.
What can I substitute for whipped cream if I want a dairy-free version?
For a dairy-free option, coconut whipped cream or any plant-based whipped topping works wonderfully. It complements the coconut in the cake and keeps that luscious creamy texture you want.
Is there a way to make the cakes more colorful?
You can try adding a few drops of natural pink food coloring to the cake batter or jelly to intensify the pink shade, but remember the subtlety is part of the charm. A delicate pink glow feels more nostalgic and elegant.
How do I prevent the jelly from running off the cakes?
Chilling the jelly mixture until it’s partially set before dipping the cakes is crucial. This thicker jelly coating adheres better and doesn’t slide off. Also, dipping and rolling quickly helps maintain that beautiful layer.
Can I make these cakes without a patty-pan tin?
If you don’t have patty-pan tins, mini muffin tins work fine too. Just adjust the baking time slightly and fill the tins evenly to maintain the same size and shape as traditional cakes.
Final Thoughts
Now that you know the secrets behind the irresistibly charming 2026 Pink Jelly Coconut Cakes for Valentine’s Day, it’s time to roll up your sleeves and fill your kitchen with this joyful, sweet tradition. These cakes bring a lovely nostalgic magic that’s perfect for celebrating love and sweetness in every bite. Whether it’s a special date night or a moment of indulgence for yourself, you’ll find these cakes are pure bliss—ready to make your Valentine’s Day unforgettable.
Print2026 Pink Jelly Coconut Cakes for Valentine’s Day
Old-Fashioned Pink Jelly Cakes are a charming and nostalgic dessert combining soft, fluffy cake coated in tangy strawberry jelly and rolled in desiccated coconut, sandwiched with whipped cream for a delightful treat that evokes sweet memories.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 18 minutes
- Yield: 12 cakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
For the Cake
- 80 g butter, softened
- 1/2 cup (110g) caster sugar
- 1 tsp vanilla extract
- 1 large egg
- 2/3 cup (160g) milk
- 1 cup (130g) self-raising flour, sifted
For the Jelly Coating
- 85 g strawberry jelly crystals
- 1 cup (240g) boiling water
- 1 cup (240g) cold water
For the Topping
- 3 1/2 cups (280g) desiccated coconut
- 1 cup (240g) whipped cream
Instructions
- Prepare the Oven and Tins: Preheat your oven to 175°C (fan-forced). Lightly grease two 12-hole patty-pan tins to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter, caster sugar, and vanilla extract until the mixture becomes pale and fluffy, which helps incorporate air for a light texture.
- Add Egg: Beat in the large egg thoroughly until it is fully incorporated, ensuring a smooth batter.
- Fold in Milk and Flour: Gently fold in the milk and self-raising flour alternately to preserve the air in the batter, resulting in tender cakes.
- Fill the Patty-Pan Tins: Spoon the prepared batter into the greased patty-pan holes, filling each just below the top to allow room for rising.
- Bake the Cakes: Place the tins in the oven and bake for 15–18 minutes, or until the cakes are lightly golden and a skewer inserted comes out clean.
- Cool the Cakes: Allow the cakes to cool in the tins for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Jelly Coating: Dissolve the strawberry jelly crystals in boiling water, then stir in the cold water to cool the mixture. Refrigerate until the jelly is partially set but still dip-able.
- Coat the Cakes with Jelly: Using a slotted spoon, dip each cooled cake into the partially set jelly to coat them evenly, ensuring a glossy pink finish.
- Roll in Desiccated Coconut: Immediately roll the jelly-coated cakes in desiccated coconut to add texture and enhance the tropical flavor.
- Assemble the Cakes: Sandwich a generous dollop of whipped cream between two cake halves to create a delightful filling.
- Chill to Set: Place the assembled cakes in the refrigerator and chill for at least 30 minutes to allow the jelly to fully set and the flavors to meld.
Notes
- Use softened butter for easier creaming and a tender crumb.
- Sift the self-raising flour to avoid lumps and achieve a light texture.
- Ensure the jelly is only partially set before dipping to get a smooth coating.
- Chill the assembled cakes well so the jelly holds its shape and the cream sets nicely.
- Serve chilled for the best texture and flavor experience.