If you’re craving a playful dessert that’s equal parts charming and delicious, these Australian Pink Jelly Coconut Cakes are your new best friend. Soft vanilla-infused cake squares bathed in glossy pink strawberry jelly and rolled in snowy coconut flakes create fluffy bites with a perfect balance of sweet, tangy, and chewy textures. Whether you’re hosting afternoon tea or surprising friends at a potluck, this vibrant treat is guaranteed to spark smiles—and everyone will be begging for the recipe!
Key Ingredients
Before you get started, let’s round up the stars of this recipe—each one plays a special role in creating those dreamy pink coconut squares.
- 125 grams butter softened: Adds rich moisture and a tender crumb to the vanilla sponge.
- 1/2 cup white sugar: Sweetens the cake and helps achieve that light, fluffy texture.
- 2 eggs: Bind ingredients together while lending structure and a bit of golden color.
- 1 teaspoon vanilla extract: Infuses the batter with warm, aromatic vanilla flavor.
- 1 1/2 cups self-raising flour: Provides structure and gentle lift for a tender cake.
- 1/2 cup milk: Keeps the batter smooth and adds extra moisture.
- 85 grams strawberry jelly crystals: Transforms into a glossy pink glaze bursting with fruity flavor.
- 1 cup boiling water: Dissolves the jelly crystals quickly for a perfectly smooth glaze.
- 2 cups icing sugar: Sweetens and thickens the jelly mixture into a pourable icing.
- 2 tablespoons milk: Balances the glaze consistency, making it easy to coat each square.
- 2 cups desiccated coconut: Creates a snowy coating that adds texture and tropical flair.
How To Make Australian Pink Jelly Coconut Cakes
With all your ingredients ready, this process is a breeze. You’ll start by whipping together a tender vanilla cake, then transform bright pink strawberry jelly into a glossy glaze before coating each square in snowy coconut. Follow these steps closely to get even, perfectly set cakes that are as delightful to look at as they are to eat.
1. Preheat the oven to 180°C. Grease and line a 20cm square cake tin with baking paper to ensure easy removal.
2. In a bowl, cream the softened butter and white sugar using a hand mixer or stand mixer on medium speed until the mixture is pale and fluffy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated, then stir through the vanilla extract for that classic aroma.
4. Sift the self-raising flour over the bowl, then fold it in alternately with the milk using a spatula. Mix gently until just combined.
5. Pour the batter into the prepared tin, smoothing the top with a spatula. Bake for 25–30 minutes or until a skewer inserted into the centre comes out clean.
6. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, cut into 16 even squares.
7. Place the strawberry jelly crystals in a heatproof bowl and pour over the boiling water. Stir until completely dissolved, then let the mixture cool slightly.
8. Gradually add the icing sugar and milk to the dissolved jelly, stirring constantly until a thick but pourable glaze forms.
9. Dip each cake square into the pink glaze, allowing any excess to drip off, then roll all sides in desiccated coconut for full coverage.
10. Place the coated cakes on a wire rack and leave to set for at least 30 minutes before serving to ensure the glaze firms up.
Serving Suggestions
These pink jelly coconut cakes shine on any dessert table. Here are a few friendly ideas to make them even more irresistible:
- Serve alongside hot tea or coffee for an afternoon pick-me-up that’s both sweet and satisfying.
- Arrange on a white platter with fresh berries for a pop of color and extra tangy contrast.
- Pair with a dollop of whipped cream or mascarpone to add a silky richness.
- Chill in the fridge for about 20 minutes before serving to enjoy a slightly firmer texture and refreshing bite.
Tips For Perfect Australian Pink Jelly Coconut Cakes
These cakes are playful, but a few simple tricks will make your results absolutely foolproof. Work through these pointers and you’ll wow everyone with flawless, glossy squares every time.
- Ensure the cake squares are fully cooled before glazing to prevent the icing from melting.
- Work quickly when coating each cake to stop the glaze from setting too fast and clumping.
- Store the cakes in an airtight container at room temperature to keep them soft and avoid drying out.
- Experiment with different flavored jelly crystals for a variety of colors and tastes to suit any occasion.
How To Store It
Keeping these cake squares fresh is easy, so you can enjoy them over several days without sacrificing flavor or texture.
- Room temperature: Store in an airtight container for up to 3 days, layering parchment paper between cakes to prevent sticking.
- Refrigeration: If you prefer a firmer bite, place in a sealed container in the fridge for up to 5 days—allow to come to room temperature before serving.
- Freezing: Once the glaze has fully set, layer squares in a freezer-safe container with parchment paper and freeze up to one month; thaw at room temperature for about an hour.
- Avoid humidity: Keep away from steamy environments to prevent the coconut coating from becoming soggy.
Frequently Asked Questions
Here are answers to some common questions to help you nail this recipe without a hitch:
- How long does it take to make the Australian Pink Jelly Coconut Cakes?
A: Total time is about 1 hour and 20 minutes, including 15 minutes to prepare the batter, 25–30 minutes to bake, 10 minutes resting in the tin, and at least 30 minutes for glazing and setting.
- What can I substitute for the strawberry jelly crystals?
A: You can use any flavored jelly crystals of your choice, such as raspberry or orange. Keep the quantity the same (85 g) and follow the same melting and cooling process; stronger flavors like lime may require sugar adjustment.
- How do I ensure the cake stays soft and moist?
A: Cream the butter and sugar until pale and fluffy to incorporate air. Avoid overmixing the flour and milk—fold gently to prevent toughening. Seal cooled cakes in an airtight container and consume within 3 days.
- Why is it important to let the cake cool completely before glazing?
A: If the cake is still warm, the glaze will melt and slide off, giving uneven coverage. Fully cooling prevents the butter in the crumbs from softening the glaze and ensures a smooth finish.
- My glaze is too thin and runny. How can I thicken it?
A: Gradually add more icing sugar, one tablespoon at a time, until the glaze coats the back of a spoon but remains pourable. If it gets too stiff, thin with a few drops of milk or cooled jelly water.
- Can I freeze these coconut-coated cake squares?
A: Yes. Once the glaze has fully set, layer the squares in an airtight freezer-safe container with baking paper between layers. Freeze for up to one month, then thaw at room temperature for about an hour before serving.
What Makes This Special
These Australian Pink Jelly Coconut Cakes tick all the boxes: a soft vanilla sponge, vibrant pink strawberry jelly glaze, and a snowy coconut coating that’s just plain fun. The playful twist on a classic lamington brings eye-catching color and delightful textures that will keep everyone coming back for more. Go ahead and print this article to save for later, and don’t forget to leave a comment or share your feedback if you dive into making these beauties—your kitchen adventures await!
Australian Pink Jelly Coconut Cakes
Description
Fluffy butter-and-vanilla cake is cut into tender squares, drenched in vibrant pink jelly glaze and coated in desiccated coconut for a perfect balance of sweet, tangy, and chewy textures.
Ingredients
Instructions
-
Preheat the oven to 180°C. Grease and line a 20cm square cake tin with baking paper.
-
In a bowl, cream the softened butter and white sugar until pale and fluffy.
-
Beat in the eggs one at a time, mixing well after each addition, then stir through the vanilla extract.
-
Sift the self-raising flour into the mixture and fold in alternately with the milk until just combined.
-
Pour the batter into the prepared tin and smooth the top. Bake for 25–30 minutes or until a skewer inserted into the centre comes out clean.
-
Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Once cool, cut into 16 even squares.
-
Place the strawberry jelly crystals in a heatproof bowl and pour over the boiling water. Stir until completely dissolved and let it cool slightly.
-
Gradually add the icing sugar and milk to the dissolved jelly, stirring constantly to form a thick but pourable glaze.
-
Dip each cake square into the pink glaze, allowing excess to drip off, then roll all sides in desiccated coconut.
-
Place the coated cakes on a wire rack and leave to set for at least 30 minutes before serving.
Note
- Ensure the cake squares are fully cooled before glazing to prevent the icing from melting.
- Work quickly when coating each cake to stop the glaze from setting too fast.
- Store the cakes in an airtight container at room temperature to keep them soft.
- You can experiment with different flavored jelly crystals for a variety of colors and tastes.
