Description
This soft and nostalgic pink jelly cake is perfect for Mother’s Day. Vanilla sponge dipped in raspberry jelly, rolled in coconut, and filled with sweet cream and jam.
Ingredients
Vanilla Cake
125g (½ block) Fairy margarine, chopped, at room temperature
165g (¾ cup) caster sugar
2 tsp vanilla extract
2 eggs, at room temperature
125ml (½ cup) milk
200g (1 ⅓ cups) self-raising flour
Raspberry Jelly
85g packet raspberry jelly crystals
250ml (1 cup) boiling water
125ml (½ cup) cold water
Vanilla Cream
180g Fairy margarine, chopped, at room temperature
2 tsp vanilla extract
330g (2 ¾ cups) icing sugar mixture
1 tbsp milk
To Assemble
95g (1 ¼ cups) shredded coconut
80g (1 cup) desiccated coconut
160g (½ cup) raspberry jam
Instructions
1. Preheat oven to 180°C/160°C fan-forced. Grease and line a 20x30cm lamington pan with baking paper.
2. Beat margarine, sugar, and vanilla until light and fluffy. Add eggs one at a time, mixing well.
3. Fold in milk and sifted flour in two batches. Pour into prepared pan and smooth the top.
4. Bake for 25 minutes until golden and a skewer comes out clean. Cool on a wire rack.
5. Dissolve jelly crystals in boiling water, stir in cold water. Chill until slightly set around edges.
6. Cut cake into 24 squares. Dip each into jelly and roll in combined coconut. Place on rack to set.
7. Beat margarine and vanilla for the cream. Add icing sugar gradually, then milk, until smooth.
8. Slice each cake square horizontally. Spread jam on one side, pipe cream on the other, and sandwich.
Notes
You can use strawberry jelly or cherry for color variation.
To skip coconut, use crushed freeze-dried raspberries or pink sprinkles.
Store finished cakes in the fridge for up to 3 days in an airtight container.