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Jelly cakes
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Prep Time:
40 minutes
Cook Time:
158 minutes
Total Time:
198 minutes
Engage children with fun raspberry coconut jelly cake recipe.
Ingredients:
  • 2 pkts raspberry jelly crystals
  • 60g butter
  • 107.50 gm caster sugar
  • 4.40 gm vanilla essence
  • 1 free range egg
  • 150.00 gm self-raising flour
  • 128.75 gm milk
  • 170.00 gm desiccated coconut
Instructions:
  • Prepare the jelly as per the packet instructions. Chill in the fridge for approximately 1 1/2 hours, or until it reaches a slightly thickened consistency resembling unbeaten egg whites.
  • Preheat the oven to 180C (160C fan). Grease 2 non-stick patty tins with shallow holes (2 tbsp capacity each). Use electric beaters to mix butter, sugar, and vanilla until creamy. Then, add the egg and beat until well combined.
  • Sift flour over the mixture, gently fold in the milk, and spoon batter into prepared tins. Bake for about 8 minutes, or until they are risen, golden brown, and firm to a gentle touch. Let them cool in the tin for 3 minutes, then transfer to a wire rack to cool completely.
  • Spread coconut evenly on a plate. Dip each cake in the jelly, allowing it to absorb some. Shake off any extra jelly and roll the cake in coconut until coated. Transfer to a tray. Repeat with the rest of the cakes, coconut, and jelly. Chill in the refrigerator for 1 hour to set.

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