Description
Classic Australian pink jelly coconut cakes featuring soft vanilla sponge squares dipped in raspberry jelly and rolled in coconut for a nostalgic treat.
Ingredients
Scale
- 1 store-bought vanilla sponge cake
- 1 package (3 oz) raspberry gelatin
- 1 1/2 cups boiling water
- 2 cups sweetened shredded coconut
- 1/2 cup cold water
Instructions
- 1. Cut the sponge cake into evenly sized squares.
- 2. Prepare raspberry gelatin by dissolving it in boiling water, then stir in cold water and let cool slightly until still liquid.
- 3. Place shredded coconut in a shallow bowl.
- 4. Using a fork, dip each sponge square briefly into the jelly, coating all sides.
- 5. Immediately roll the jelly-coated cake in shredded coconut to coat.
- 6. Place finished cakes on a wire rack or tray to set.
- 7. Allow to set at room temperature or refrigerate for 20 minutes before serving.
Notes
- Work quickly so the jelly does not fully set while coating.
- These cakes are best enjoyed the day they are made.
- Traditionally known as lamington-style jelly cakes in Australia.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Australian
Nutrition
- Serving Size: 1 cake
- Calories: 160
- Sugar: 18g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: pink jelly cakes,australian coconut cakes,lamington style dessert,jelly coconut cakes