- Serves: Makes about 30 cakes
- Cook Time: 10 minutes
- Prep Time: 30 minutes plus chilling
- Effort: easy
- 250 ml boiling water
- 85 g strawberry jelly
- 180 ml cold water
- 125 g butter
- 110 g caster sugar
- 1 egg
- 175 g self-raising flour, sifted
- 125 ml milk
- 1/2 tsp vanilla essence
- 190 g desiccated coconut
Tips and Suggestions
"When I was little, Mum used to make these incredible jelly cakes," says Kylie. "It's really quite funny, because of course we're Chinese and yet we're making these very Australian cakes. They're basically little patty-pan cakes rolled first in red jelly that's still wobbly and then in desiccated coconut. I guess they're like a pretty-in-pink version of the all-Australian lamington - and I still have no idea where my mother got the recipe from . . ."
1. Pour boiling water into a large heatproof jug. Add in the jelly and stir until dissolved, then stir in cold water.
2. Pour the jelly mixture into a large, shallow dish, about 20 x 25cm, cover and refrigerate for 2-2 1/2 hours, or until jelly is just starting to set. (It is important that the jelly is used at the right consistency; if it is too firm it will not stick to the cakes.)
3. Meanwhile, lightly grease 3 x 12 hole shallow cup cake tins (30ml capacity) and preheat oven to 180°C/gas 4.
4. Cream together butter and sugar in a bowl with an electric mixer until light and fluffy.
5. Break in the egg and beat until just combined. Add the flour, milk and vanilla flavouring and mix until smooth.
6. Spoon the mixture into the prepared tins.
7. Bake for about 10 minutes, or until lightly browned. They're ready when a skewer inserted in the centre comes out clean.
8. Remove cakes from tins and transfer to a wire rack to cool.
9. Remove the jelly from refrigerator and quickly roll a cake in the jelly, coating it evenly. Toss the jelly-covered cake in coconut until it's coated all over.
10. Repeat with remaining cakes and arrange on a platter to serve.
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