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Raspberry Jelly Coconut Cakes with Cream Recipe

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3.9 from 7 reviews

Delight in these charming Raspberry Jelly Cakes with Cream, featuring light self-raising flour cakes dipped in slightly thickened raspberry jelly, rolled in desiccated coconut, and sandwiched with fluffy vanilla-scented whipped cream. Perfect for afternoon tea or a special dessert, these treats combine fruity jelly, soft cake, and luscious cream for an irresistible bite-sized indulgence.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian

Ingredients

Jelly

  • 85 grams raspberry jelly crystals (1 x 85g packet)
  • 1 cup boiling water (250ml)
  • 3/4 cup cold water (185ml)

Cake Batter

  • 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)

Coating & Assembly

  • 1 1/2 cups desiccated coconut

Whipped Cream

  • 300 ml thickened cream
  • 2 teaspoons caster sugar
  • 1 teaspoon vanilla bean paste (or extract)

Instructions

  1. Make the jelly: Place the raspberry jelly crystals into a mixing bowl and add 1 cup of boiling water. Stir thoroughly with a fork until the crystals have completely dissolved. Then add 3/4 cup cold water and stir again.
  2. Chill the jelly: Refrigerate the jelly mixture for 1 to 2 hours, allowing it to thicken slightly to a consistency similar to loose egg whites. It should not be fully set, just thick enough to coat.
  3. Preheat oven and prepare trays: While the jelly chills, preheat your oven to 175°C (347°F) fan forced. Lightly spray two 12-hole dome or gem trays with oil to prevent sticking.
  4. Make the cake batter: In a mixing bowl, beat the room temperature butter and caster sugar using a wooden spoon or electric beaters on medium-high speed until the mixture is light and fluffy.
  5. Add egg and vanilla: Beat in the large egg and vanilla bean paste until fully combined.
  6. Incorporate flour and milk in stages: Add half of the self-raising flour and half of the milk to the batter and stir just until combined. Repeat with the remaining flour and milk, mixing gently until smooth but not overworked.
  7. Fill trays and bake: Spoon heaped tablespoons of batter into each of the 24 tray holes. Bake for 8 to 10 minutes, or until the cakes spring back when pressed lightly and a toothpick inserted comes out clean. Avoid overbaking to keep cakes moist.
  8. Cool cakes: Transfer cakes onto a wire rack to cool. Cover with a tea towel to prevent drying if the jelly needs more time to thicken.
  9. Prepare for assembly: When the jelly reaches the loose, thickened consistency, place it on the bench next to a bowl of desiccated coconut.
  10. Coat cakes in jelly and coconut: Using a spoon, dip each cake fully into the jelly, letting excess drip off. Immediately roll the jelly-coated cake in desiccated coconut until completely covered. Place on a plate and refrigerate for 30 minutes to firm up.
  11. Make whipped cream: Using a hand mixer or electric beaters, whip the thickened cream with caster sugar and vanilla bean paste until stiff peaks form.
  12. Assemble jelly cakes: Sandwich two coconut-coated cakes together using the whipped cream. Optionally, add a bit of set raspberry jelly, raspberry jam, or a fresh raspberry in the center with the cream before sandwiching. Repeat to make a total of 12 jelly cakes.
  13. Serve or store: Serve the jelly cakes immediately or cover and refrigerate until ready to enjoy.

Notes

  • Ensure the jelly is thickened but not fully set before dipping the cakes to achieve the right coating consistency.
  • Do not overbake the cakes as this will cause dryness; they should be soft and springy.
  • Using room temperature ingredients helps the batter blend smoothly and results in a soft cake texture.
  • Refrigerate the assembled cakes at least 30 minutes to allow the jelly coating to firm up nicely.
  • You can substitute vanilla bean paste with vanilla extract if preferred.
  • For added flavor, add fresh raspberries or raspberry jam inside the cream sandwiches.
  • Use coconut desiccated finely or coarsely depending on your texture preference.
  • These jelly cakes are best eaten within 1-2 days for optimal freshness.

Find it online: https://cheftinaskitchen.com/raspberry-jelly-coconut-cakes-with-cream-recipe/