Description
Old-Fashioned Pink Jelly Cakes are a nostalgic dessert that combines fluffy vanilla-infused sponge cake with a fruity jelly coating and shredded coconut, evoking memories of simpler times and childhood gatherings.
Ingredients
2 ½ cups All-purpose flour
1 ½ teaspoons Baking powder
½ teaspoon Salt
1 cup Unsalted butter, softened
1 ½ cups Granulated sugar
3 large Eggs, at room temperature
1 teaspoon Vanilla extract
1 cup Whole milk, at room temperature
2 packages Strawberry flavored jelly powder (85g each)
2 cups Boiling water
1 cup Cold water
Few drops Pink or red food coloring (optional)
3 cups Shredded unsweetened coconut (225g)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pa
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside
- In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-5 minutes
- Beat in the eggs one at a time, then mix in the vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined
- Pour the batter into the prepared pan and bake for 25-30 minutes until a wooden skewer comes out clea
- Cool the cake in the pan for 10-15 minutes, then invert onto a wire rack to cool completely
- In a bowl, dissolve the jelly powder in boiling water, stir in cold water, and refrigerate until slightly thickened
- Cut the cooled cake into 2×2-inch squares
- Dip each cake square into the jelly, then roll in shredded coconut until covered
- Place the finished cakes on a wire rack over parchment paper to set
- Refrigerate for 1-2 hours before serving
Notes
Make sure all ingredients are at room temperature for the best results.
Ensure the cake is completely cool before cutting to prevent falling apart.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg