Dessert

Old-Fashioned Pink Jelly Cakes Recipe

ByLana Polati November 28, 2025November 28, 2025

Introduction

Old-Fashioned Pink Jelly Cakes are a nostalgic treat featuring soft, buttery cakes coated in vibrant strawberry jelly and desiccated coconut. These delightful sandwiches filled with whipped cream bring a lovely balance of texture and flavor, perfect for afternoon tea or a charming party snack.

The image shows a close-up of three small pink coconut-covered sandwich cakes on a white plate with a light blue rim, set on a white marbled surface. Each sandwich cake has two round pink outer layers coated in shredded coconut with a soft, slightly textured look. Between the layers is a thick swirl of white cream filling and a small amount of red jam, adding a smooth and glossy contrast. The cakes are evenly spaced, with soft light highlighting their textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

80g butter, softened
1/2 cup (110g) caster sugar
1 tsp vanilla extract
1 egg
2/3 cup (160g) milk
1 cup (130g) self-raising flour, sifted
85g packet strawberry jelly crystals
1 cup (240g) boiling water
1 cup (240g) cold water
3 1/2 cups (280g) desiccated coconut
1 cup (240g) whipped cream

Instructions

Step 1: Preheat the oven to 175°C (fan-forced). Lightly grease two 12-hole patty-pan tins to prepare for baking.
Step 2: In a large bowl, cream the softened butter, caster sugar, and vanilla extract together until the mixture is pale and fluffy. Beat in the egg until fully combined.
Step 3: Gently fold the milk and sifted flour into the batter alternately in two batches: add half the milk, then half the flour, followed by the remaining milk and flour. Mix carefully to maintain the batter’s lightness.
Step 4: Spoon the batter evenly into the prepared patty-pan holes, filling each just below the top edge to allow room for rising.
Step 5: Bake the cakes for 15 to 18 minutes, or until they turn lightly golden and a skewer inserted into the center comes out clean.
Step 6: Let the cakes cool in the tins for 5 minutes, then transfer them to a wire rack to cool completely.
Step 7: While the cakes cool, prepare the jelly. Dissolve the strawberry jelly crystals in boiling water, then stir in the cold water. Place in the refrigerator and chill until partially set, about 1 to 2 hours.
Step 8: Using a slotted spoon, dip each cooled cake into the partially set jelly to coat evenly, then roll the coated cake in desiccated coconut.
Step 9: Spread whipped cream onto one half of a cake and sandwich it together with another jelly-coated cake to form a sandwich.
Step 10: Chill the assembled jelly cakes in the fridge for 30 minutes to allow the jelly to set before serving.

Tips & Variations

For a firmer jelly coating, let the jelly set slightly longer before dipping the cakes.
Substitute strawberry jelly with raspberry or raspberry for a different fruity flavor.
Use Greek yogurt instead of whipped cream for a lighter filling option.
Ensure the cakes are completely cool before dipping to keep the jelly from melting.

Storage

Store the finished jelly cakes in an airtight container in the refrigerator for up to 2 days. For best texture, consume within this time frame as the jelly coating softens over time. Reheat is not recommended as it will affect the jelly and coconut coating.

How to Serve

The image shows three small coconut-covered cakes placed on a white plate that has a thin blue rim. Each cake has two round pink layers coated in shredded coconut, with a thick swirl of white cream in the middle. The cakes are slightly glossy, and the pink color is soft and pastel. The surface they sit on has a white marbled texture, which contrasts gently with the colors of the cakes. The background is softly blurred, highlighting the desserts in the front. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these jelly cakes ahead of time?

Yes, you can prepare the cakes and jelly separately in advance. Assemble the cakes after the jelly has set, ideally within a few hours of serving for the best texture.

What can I use instead of desiccated coconut?

If you don’t like coconut or want a different texture, finely chopped nuts or colorful sprinkles can work as alternatives for coating the jelly cakes.