Old-Fashioned Pink Jelly Cakes (Recipe for Printing)
Celebrate timeless treats with these old-fashioned pink jelly cakes featuring strawberry jelly, coconut, and whipped cream. Ideal for family gatherings and events this season. Save & click.
# What You Need:
→ Cake Batter
01 -
5.5 tablespoons unsalted butter, softened
02 -
1/2 cup granulated sugar
03 -
1 teaspoon vanilla extract
04 -
1 large egg
05 -
2/3 cup whole milk
06 -
1 cup self-rising flour, sifted
→ Jelly Coating
07 -
3 ounces strawberry-flavored gelatin dessert crystals
08 -
1 cup boiling water
09 -
1 cup cold water
→ Assembly
10 -
3 1/2 cups unsweetened desiccated coconut
11 -
1 cup whipped cream
# How to Make It:
01 -
Preheat oven to 350°F (fan-forced). Grease two 12-cup mini muffin tins lightly.
02 -
In a large bowl, cream butter, sugar, and vanilla extract together until pale and fluffy. Beat in egg until mixture is smooth.
03 -
Alternately add half the milk and half the flour, folding gently after each addition. Repeat with remaining milk and flour until batter is just combined.
04 -
Spoon batter evenly into prepared muffin tins, filling each cavity just below the rim. Bake for 15 to 18 minutes or until golden and a toothpick inserted in the center comes out clean.
05 -
Allow cakes to cool in tins for 5 minutes, then transfer to a wire rack to cool completely.
06 -
Dissolve strawberry gelatin crystals in 1 cup boiling water. Stir in 1 cup cold water and refrigerate mixture until partially set, about 1 to 2 hours.
07 -
Dip each cooled cake briefly in the partially set jelly using a slotted spoon, then immediately roll in desiccated coconut until evenly coated.
08 -
Dollop whipped cream onto the base of one cake and gently sandwich with another cake. Repeat until all cakes are assembled.
# Extra Tips:
01 -
For best texture, work quickly when dipping cakes in jelly and rolling in coconut to prevent sogginess.