Description
A nostalgic dessert featuring soft sponge cake filled with strawberry jelly and coated in coconut, perfect for gatherings.
Ingredients
Scale
- 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
- Preheat your oven to 175°C (fan-forced) and lightly grease two 12-hole patty-pan tins.
- In a large bowl, cream the softened butter, caster sugar, and vanilla using an electric mixer until pale and fluffy, about 4-5 minutes.
- Beat in the egg until fully incorporated.
- Gradually fold in the milk and sifted flour alternatively, starting and ending with flour.
- Spoon the batter into the patty-pan holes, filling each about three-quarters full.
- Bake for 15-18 minutes, or until lightly golden and a skewer comes out clean.
- Allow cooling in the tins for 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, dissolve the jelly crystals in boiling water, then add cold water and refrigerate until partially set, about 1-2 hours.
- Dip each cooled cake into the jelly, roll in desiccated coconut.
- Spoon whipped cream onto one cake, sandwich with another, and chill for 30 minutes before serving.
Notes
Make-ahead tips: Bake the cakes a day in advance and assemble when ready to serve. Avoid overmixing for a fluffier cake.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 170
- Sugar: 11g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cake, dessert, strawberry, nostalgic, jelly