Vintage Australian Pink Jelly Coconut Cakes
A nostalgic Australian treat featuring soft sponge cake squares dipped in fruity jelly and coated in coconut, creating a sweet, colorful, and playful dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12-16 cakes
- Category: Dessert
- Method: No-Bake
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
- 1 sponge cake (about 20x20 cm), cut into 12–16 squares
- 1 pack (85g) strawberry or raspberry jelly (gelatin)
- 1 1/2 cups desiccated coconut
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup whipped cream (optional, for filling)
Instructions
- Prepare the jelly according to package instructions and allow it to cool until slightly thickened but not fully set.
- Cut the sponge cake into even squares.
- If adding filling, slice each cake square in half and spread whipped cream inside, then sandwich back together.
- Dip each cake piece into the cooled jelly, ensuring an even coating without soaking too much.
- Roll each jelly-coated cake in desiccated coconut, pressing gently so it sticks on all sides.
- Place the coated cakes on a tray lined with parchment paper.
- Refrigerate for 1–2 hours until the jelly sets.
- Serve chilled or let sit briefly at room temperature before serving.
Notes
- Day-old sponge cake works best as it holds its shape when dipped.
- Do not dip cakes in hot jelly to avoid breaking them.
- Try different jelly flavors like cherry or mixed berries.
- Add jam along with cream for extra flavor.
- Store in the refrigerator in an airtight container.
Nutrition
- Serving Size: 1 cake
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
