Name: Raspberry Jelly Coconut Cakes with Cream Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: Australian
Ingredients: 85 grams raspberry jelly crystals (1 x 85g packet); 1 cup boiling water (250ml); 3/4 cup cold water (185ml); 100 grams unsalted butter (room temperature); 115 grams caster sugar (1/2 cup); 1 large egg (room temperature); 2 teaspoons vanilla bean paste (or extract); 200 grams self-raising flour; 1/2 cup milk (125ml); 1 1/2 cups desiccated coconut; 300 ml thickened cream; 2 teaspoons caster sugar; 1 teaspoon vanilla bean paste (or extract)

Jump to Recipe· 3.9 from 7 reviews

If you’ve been searching for a delightfully nostalgic treat that bursts with fruity flavor and tropical charm, then this Raspberry Jelly Coconut Cakes with Cream Recipe is absolutely for you! These luscious little cakes marry the vibrant tartness of raspberry jelly with the rich, chewy texture of coconut, all enveloped in soft, fluffy sponge and a cloud of whipped cream. Whether you’re after a show-stopping dessert for a special occasion or an irresistible snack to brighten your day, these cakes deliver pure joy in every bite. Trust me, once you try this Raspberry Jelly Coconut Cakes with Cream Recipe, it may just become your go-to sweet indulgence!

Ingredients You’ll Need

A clear glass bowl contains light yellow batter being mixed with a wooden spoon by a woman's hand. The batter has a thick and smooth texture with some streaks along the sides of the bowl. Another woman's hand is holding the bowl steady on a white marbled surface next to a light gray textured cloth. The image is bright and evenly lit, focusing on the mixing action. photo taken with an iphone --ar 4:5 --v 7

This recipe is a wonderful reminder that simple ingredients can create extraordinary flavors and textures. Each ingredient plays a special role—the tangy raspberry jelly brings color and zing, the coconut adds delightful chewiness, and the rich cream ties it all together with smoothness and sweetness.

85 grams raspberry jelly crystals: The star of the show for that vibrant raspberry flavor and beautiful color.
1 cup boiling water (250ml): Essential for dissolving the jelly crystals perfectly.
3/4 cup cold water (185ml): Balances the jelly for just the right set.
100 grams unsalted butter (room temperature): Provides a rich, tender crumb in the cakes.
115 grams caster sugar (1/2 cup): Sweetens the cake batter to perfection.
1 large egg (room temperature): Helps bind the cake while contributing moisture.
2 teaspoons vanilla bean paste (or extract): Adds warmth and depth to the flavor profile.
200 grams self-raising flour: Gives the cakes their soft, airy texture.
1/2 cup milk (125 ml): Ensures the batter is smooth and yields moist cakes.
1 1/2 cups desiccated coconut: Coats the jelly-soaked cakes with a chewy tropical crunch.
300 ml thickened cream: Whipped to cloud-soft peaks, it adds luscious creaminess.
2 teaspoons caster sugar: Sweetens the whipped cream just right.
1 teaspoon vanilla bean paste (or extract): Infuses the cream with delicate, aromatic notes.

How to Make Raspberry Jelly Coconut Cakes with Cream Recipe

Step 1: Prepare the Jelly

Start by pouring your raspberry jelly crystals into a mixing bowl. Add 1 cup of boiling water and stir with a fork until all crystals dissolve—this is key to achieving that glossy, vibrant jelly base. Then, add 3/4 cup of cold water to help cool down the mixture and stir again. Pop it into the fridge for 1 to 2 hours, but keep an eye on it—you want the jelly to thicken to a consistency similar to loose egg whites, not fully set. This slightly firm jelly is what will soak your cakes and give them that juicy raspberry hit.

Step 2: Bake the Cakes

While your jelly chills, preheat your oven to 175°C (fan forced). Lightly oil your dome or gem trays—the secret weapon for these perfectly shaped cakes. Cream together your butter and caster sugar until light and fluffy, then beat in the vanilla and egg for a fragrant, smooth batter. Add the flour and milk in two batches, gently mixing each time until just combined—overmixing will toughen the cakes, so be gentle. Spoon heaping tablespoons of batter into your trays and bake for 8-10 minutes. You’ll know they’re ready when their tops bounce back lightly and a toothpick comes out clean. Set them on a wire rack to cool, covering with a tea towel if the jelly needs more time to thicken.

Step 3: Soak and Coat with Coconut

Once your jelly reaches that perfect loose but thick texture, it’s time for the fun part. Take each cooled cake one by one and gently dunk them into the jelly until fully coated—this step infuses them with flavor and moisture. Let any excess jelly drip off before rolling the cakes thoroughly in the desiccated coconut, giving them that signature chewy, tropical exterior. Place on a plate, cover, and refrigerate for 30 minutes to let the jelly firm up around the cakes beautifully.

Step 4: Whip and Assemble

As the cakes chill, whip together the thickened cream, sugar, and vanilla until stiff peaks form—luxuriously smooth and sweet. Using the whipped cream, sandwich two coconut-coated cakes together to create heavenly little pairs. If you like a little extra raspberry zing, drop a touch of set jelly, raspberry jam, or a fresh raspberry inside before sealing them with cream. Serve immediately for the freshest taste, or cover and refrigerate until you’re ready to delight your guests.

How to Serve Raspberry Jelly Coconut Cakes with Cream Recipe

The image shows eight pink coconut-covered sandwich cakes placed on white parchment paper inside a white round dish. Each cake has two rounded layers coated in shredded coconut with a soft, fluffy texture. Between the layers is a thick, white cream filling that looks smooth and creamy. The cakes are closely arranged, showing their detailed coconut flakes and the contrast between the bright pink outer layer and the white cream in the middle. The background has a white marbled texture with a white container and a black cooling rack partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Raspberry Jelly Coconut Cakes with Cream Recipe even further, consider adding fresh raspberries or a sprig of mint atop each cake sandwich for a burst of color and freshness. A gentle dusting of icing sugar adds a pretty snowy finish that catches the light beautifully, perfect for festive occasions or afternoon tea.

Side Dishes

These cakes shine on their own but pair wonderfully with a scoop of creamy vanilla ice cream or a tangy raspberry sorbet for a decadent dessert plate. A cup of freshly brewed Earl Grey tea or a lightly spiced chai balances the sweet and tart elements perfectly, enhancing the overall experience.

Creative Ways to Present

Think outside the box and arrange your Raspberry Jelly Coconut Cakes with Cream Recipe on a tiered cake stand for an elegant touch. For casual gatherings, serve them nestled on a bed of shredded coconut or edible flowers to impress your guests visually. You can also package them individually in pretty cupcake liners or clear boxes for sweet gifts or party favors that everyone will love.

Make Ahead and Storage

Storing Leftovers

Leftover Raspberry Jelly Coconut Cakes with Cream Recipe are best kept refrigerated in an airtight container to maintain their freshness. They’ll stay moist and flavorful for up to 2 days—the jelly’s moisture can soften the coconut slightly over time, which makes them even more tender.

Freezing

While it’s tempting to freeze these delightful treats, the jelly’s texture can change upon thawing, and the cream might separate. If you must freeze, it’s best to keep the cakes and whipped cream separate. Freeze the plain coconut-coated cakes in an airtight container for up to one month, then thaw in the fridge before adding fresh cream and assembling.

Reheating

Since these are delicate jelly-infused cakes with whipped cream, reheating isn’t recommended as it can ruin their texture and flavor. Instead, enjoy them cold for the perfect refreshing bite every time.

FAQs

Can I use fresh raspberries instead of jelly crystals?

Fresh raspberries offer fantastic flavor, but they won’t give you the same firm jelly coating that the crystals provide. If using fresh raspberries, consider making a homemade jelly or raspberry syrup to soak the cakes.

What can I substitute for desiccated coconut?

Desiccated coconut is key for texture, but if you’re allergic or don’t have it on hand, finely chopped nuts like almonds or shredded white chocolate could provide an interesting twist, although the flavor will change.

How do I know when the jelly is the right consistency for soaking?

The jelly should be thickened to a pourable, loose consistency similar to egg whites—not runny but not firm like set jelly. This allows it to cling to the cakes for maximum flavor without making them soggy.

Can I make these cakes gluten-free?

Absolutely! Substitute the self-raising flour with a gluten-free blend that includes baking powder. Just remember that baking times might vary slightly, so keep an eye on the cakes as they bake.

Is there a way to make this recipe vegan?

Yes, you can replace butter with vegan margarine, use plant-based milk like almond or oat milk, and swap the egg for a flaxseed or chia egg substitute. Use a vegan-friendly jelly and coconut cream whipped with powdered sugar and vanilla to replicate the cream topping.

Final Thoughts

I can’t recommend this Raspberry Jelly Coconut Cakes with Cream Recipe enough—it’s a beautiful blend of nostalgia, freshness, and indulgence that’s just waiting to brighten your day and impress your friends. The combination of juicy raspberry, chewy coconut, and fluffy cream is utterly irresistible. So go ahead, gather your ingredients, and create these charming little cakes. I promise, they’ll quickly become a beloved staple in your dessert lineup!