Description
Vintage Australian Pink Jelly Coconut Cakes are a nostalgic, retro dessert combining vibrant pink jelly with a soft, buttery cake base and a chewy, sweet coconut topping. Perfect for any occasion, these visually appealing cakes capture the warmth and joy of classic Australian baking with a timeless flavor combination that is both refreshing and indulgent.
Ingredients
Scale
Pink Jelly Layer
- 1 packet pink jelly mix (strawberry or raspberry flavor)
- Boiling water (as per jelly packet instructions)
Cake Base
- 125g butter, softened
- 1/2 cup (100g) castor sugar
- 2 eggs
- 1 cup (150g) self-raising flour
Coconut Topping
- 1 cup (90g) desiccated coconut
- 1/2 cup (160g) sweetened condensed milk
Instructions
- Prepare the Jelly: Dissolve the pink jelly mix in boiling water according to the package instructions. Pour the mixture evenly into a lined tray and refrigerate until the jelly is just set but still slightly tacky to help the cake layers adhere.
- Make the Cake Base: Cream softened butter and castor sugar together until light and fluffy. Whisk in eggs one at a time, then gently fold in the self-raising flour to maintain an airy texture. Carefully spread the batter over the set jelly layer without mixing the layers.
- Bake the Base with Jelly: Bake the tray in a preheated oven at 180°C (350°F) for 15–20 minutes, or until the cake is golden and springs back lightly when touched. Allow to cool completely before adding the topping.
- Prepare the Coconut Topping: Combine sweetened condensed milk and desiccated coconut thoroughly. Spread this mixture evenly over the cooled cake base, smoothing the surface for an even finish.
- Chill and Serve: Refrigerate the cake for at least one hour to allow the coconut topping to set firmly. Cut into bite-sized squares before serving to showcase the vibrant pink jelly layer.
Notes
- Use fresh jelly made from powder and boiling water for the best vibrant color and flavor.
- Line your tray with baking paper to make removal and cutting easier and cleaner.
- Do not overbake the cake base to keep it soft and moist.
- Ensure all layers are completely cooled before adding the next to prevent melting and sliding.
- Chill sufficiently to set jelly and coconut topping for neat, clean slices.
Nutrition
- Serving Size: 1 piece (approx. 1/16 of recipe)
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: pink jelly coconut cake, vintage Australian dessert, retro jelly cake, coconut topping cake, gluten free jelly cake
