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Vintage Australian Pink Jelly Coconut Cakes

Vintage Australian Pink Jelly Coconut Cakes
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Vintage Australian Pink Jelly Coconut Cakes combine a light and fluffy self-raising flour sponge base with a vibrant pink jelly layer and a generous topping of desiccated coconut. This nostalgic dessert is perfect for any sweet occasion and offers a delightful balance of textures and flavors that have been loved for generations. Easy to prepare and customizable, these cakes are ideal for parties, afternoon teas, or casual get-togethers.

Ingredients

Scale

Sponge Base

  • 1 cup (125g) self-raising flour
  • 2 large eggs
  • 1/2 cup (100g) sugar
  • 1/2 cup (115g) butter, softened

Pink Jelly Layer

  • 1 packet pink jelly crystals (85g)
  • 3/4 cup (180ml) boiling water (reduced from packet directions for firmer set)

Topping

  • 1 cup desiccated coconut

Optional

  • Whipping cream, for serving or piping around edges

Instructions

  1. Prepare the Sponge Base: Preheat your oven to 180°C (350°F) and grease your cupcake or small cake molds. In a mixing bowl, cream the softened butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Gently fold in the self-raising flour until just combined, being careful not to over-mix. Spoon the batter into the molds, filling each about two-thirds full, and bake for 15-20 minutes or until a toothpick inserted comes out clean. Set aside to cool completely.
  2. Make the Pink Jelly Layer: While the sponge cools, prepare the pink jelly according to the packet directions but reduce the water slightly to create a firmer jelly that will set well on top of the cakes. Allow the jelly to cool but not set, so it is still pourable.
  3. Assemble the Cakes: Once the sponge bases have cooled, gently pour a layer of the liquid pink jelly over each cake, ensuring it covers the top evenly and seeps slightly into the sponge. Refrigerate the cakes for at least two hours or until the jelly is fully set.
  4. Add the Coconut Topping: After the jelly has set, sprinkle a generous layer of desiccated coconut over each cake. If preferred, lightly press the coconut onto the jelly to ensure it sticks well. For an extra indulgent touch, whip some cream and pipe it around the edges before adding the coconut.

Notes

  • Use room temperature ingredients to ensure better mixing and a fluffier sponge texture.
  • Do not over-bake the sponge to keep the cake moist and tender for perfect jelly absorption.
  • Ensure jelly crystals are fully dissolved for a smooth, consistent layer.
  • Allow jelly to cool before pouring to prevent melting the sponge and maintain distinct layers.
  • Chill thoroughly for at least 2 hours until the jelly is firm for easy slicing and serving.

Nutrition

Keywords: Vintage Australian, pink jelly, coconut cakes, nostalgic dessert, sponge cake, retro recipe, individual cakes, easy dessert

Find it online: https://marycorner.com/vintage-australian-pink-jelly-coconut-cakes/