Description
Delicious vintage style pink jelly coconut cakes.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 packet pink jelly
- 1 cup desiccated coconut
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a cake pan.
- In a bowl, cream the butter and sugar together.
- Add eggs and vanilla extract, mixing well.
- In another bowl, mix flour, baking powder, and salt.
- Combine the dry ingredients with the wet ingredients, adding milk gradually.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let it cool, then cut into squares.
- Dissolve the pink jelly in boiling water and allow it to cool slightly.
- Dip each cake square into the jelly and then roll in desiccated coconut.
Notes
- Ensure jelly is not too hot when dipping cakes.
- Store in an airtight container.
- Can be served chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Vintage Australian Pink Jelly Coconut Cakes