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Jelly Cake Recipe: Classic Australian Coconut-Covered Treats

Jelly Cake Recipe

Small Australian-style sponge cakes soaked in raspberry or strawberry jelly, coated with desiccated coconut, and filled with lightly sweetened whipped cream. They are colorful, nostalgic, and ideal for afternoon tea, birthdays, picnics, and celebrations.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Jelly Coating
  • 1 packet, about 85 g (3 oz) Raspberry or strawberry jelly crystals
  • 250 ml (1 cup) Boiling water
  • 250 ml (1 cup) Cold water
Cake and Coating
  • 1 20 cm (8 in) round or square cake Plain sponge cake, preferably day-old
  • 1–1½ cups, about 90–135 g Desiccated coconut
Whipped Cream Filling
  • 300 ml (1¼ cups) Thickened or heavy cream, chilled
  • 2 tablespoons Icing or confectioners’ sugar
  • 1 teaspoon, optional Vanilla extract

Method
 

Step-by-Step
  1. Dissolve the jelly crystals in 250 ml (1 cup) of boiling water, stirring until no crystals remain. Stir in 250 ml (1 cup) of cold water, then refrigerate for approximately 1 hour, until the jelly is cold and beginning to thicken but is not fully set.
  2. Trim the sponge if needed and cut it into small 4–5 cm (1½–2 in) squares or cubes. Place the desiccated coconut in a shallow dish and line a tray with baking paper.
  3. Dip each sponge piece briefly into the partly thickened jelly, turning carefully to coat all sides. Do not leave the cake submerged, because it can absorb too much liquid and become soggy.
  4. Immediately roll each jelly-coated sponge piece in the coconut until the outside is covered. Set the coated cakes on the lined tray and refrigerate for 30–60 minutes, until the coating firms.
  5. Whip the chilled cream with the icing sugar and optional vanilla until soft-to-medium peaks form. Split each chilled jelly cake horizontally, pipe or spoon in the whipped cream, and replace the top.
  6. Chill the filled cakes until serving so the cream stays cool and the layers hold together. Serve fresh from the refrigerator for the best contrast between the soft cake, coconut, jelly, and cream.

Notes

A slightly stale or day-old sponge absorbs the jelly more successfully than a very fresh cake. The jelly must be cool and only partly thickened: completely liquid jelly can make the sponge wet, while fully set jelly will not coat evenly. Keep filled cakes refrigerated and serve chilled.