Jelly Cakes Recipe (Australian Jelly Cakes Recipe)
Jelly cakes is a soft vanilla cake coated in instant jello liquid and then rolled generously in desiccated coconut. It is a classic cake recipe popular in Australia. The jelly adds sweetness and colour to the cake, while the coconut gives it a delicious coconut flavour. The combination of cake, jelly and coconut makes this cake really delicious.
Equipment
12 cup Muffin Tray
Electric Beater
OTG or Oven
Ingredients
Dry Ingredients
- 1¼ cup All Purpose Flour (Plain Flour) 150 grams
- 1¼ teaspoon Baking Powder
- ⅛ teaspoon Salt
For Cake Batter
- 125 grams Unsalted Butter softened
- ½ cup Granulated Sugar 100 grams
- 1 large Egg
- 1 teaspoon Vanilla Extract
- ½ cup Milk 120 ml
For Making Jelly
- 1 packet Instant Strawberry Jello Packet around 85 grams to 90 grams
- 450 ml Water as mentioned in packet
For Coating
- 2 cups Desiccated Coconut
Instructions
- Preheat oven to 180 degree C (356 degree F). Grease a 12 cup nonstick muffin tray with oil and set aside. You will get around 20 mini cakes in this recipe.
- Mix dry ingredients together. Take flour, baking powder and salt in a bowl and mix well. You can sift this if you want. Set aside.
- Now in a large mixing bowl. Take softened butter, vanilla and sugar in a bowl and cream this using an electric beater till fluffy and pale. Add in one egg and cream again till light and fluffy. This will take around 5 minutes.
- Now add in ½ of the dry ingredients into the creamed butter sugar mixture. Fold it gently, now pour in the ½ cup of milk and fold gently. Now add in the remaining ½ of the flour into the batter and give a final fold. The batter should be light, creamy and thick.
- Now use an ice cream scoop to scoop the batter into each muffin mould, don't fill too much just a tablespoon of batter is enough.
- Now place this into the preheated oven and bake this for 10 mins. Remove it from oven and cool it for 5 minutes. Gently remove the cakes from muffin tray and set aside in a wire rack to cool completely.
- While the cakes are cooling, you can start making the jelly as per package directions. I used one jello packet and 450 ml hot water. This is what mentioned in my jello packets.
- Now put the prepared jello in fridge to set for just 15 minutes. The jelly shouldn't set completely it should be still little liquidy so we can dip the cakes in this.
- Now take the jelly from fridge and give a quick mix. The jelly will be half set now and liquidy.
- Now take your mini cakes and dip the cakes in the jelly. Let it coat on all sides. Place it on the coconut, roll it in coconut so it is completely coated in the desiccated coconut. Now place this in a plate and put it in fridge for 1 hour to set.
- Now remove from fridge and serve.
Nutrition
Nutrition Facts
Jelly Cakes Recipe (Australian Jelly Cakes Recipe)
Serving Size
1 servings
Amount per Serving
Calories
313
% Daily Value*
Fat
22
g
34
%
Saturated Fat
17
g
106
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
47
mg
16
%
Sodium
105
mg
5
%
Potassium
138
mg
4
%
Carbohydrates
27
g
9
%
Fiber
3
g
13
%
Sugar
12
g
13
%
Protein
4
g
8
%
Vitamin A
359
IU
7
%
Vitamin C
0.3
mg
0
%
Calcium
58
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.