2026 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
Scale
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.