Pink Jelly Cake Mother’s Day (Print View)
Soft vanilla cake with raspberry jelly and coconut, ideal for festive sharing and special occasions.
# What You'll Need:
→ Vanilla Cake
01 -
1/2 cup (4 oz) margarine, cut into pieces, at room temperature
02 -
3/4 cup (5.8 oz) caster sugar
03 -
2 teaspoons vanilla extract
04 -
2 large eggs, at room temperature
05 -
1/2 cup (4 fl oz) milk
06 -
1 1/3 cups (7 oz) self-rising flour
→ Raspberry Jelly
07 -
1 packet (3 oz) raspberry-flavored gelatin dessert crystals
08 -
1 cup (8 fl oz) boiling water
09 -
1/2 cup (4 fl oz) cold water
→ Vanilla Cream
10 -
3/4 cup (6.3 oz) margarine, cut into pieces, at room temperature
11 -
2 teaspoons vanilla extract
12 -
2 3/4 cups (11.6 oz) powdered sugar
13 -
1 tablespoon milk
→ To Assemble
14 -
1 1/4 cups (3.4 oz) shredded coconut
15 -
1 cup (2.8 oz) desiccated coconut
16 -
1/2 cup (5.6 oz) raspberry jam
# Directions:
01 -
Preheat the oven to 350°F. Grease and line a 8x12 inch baking pan with parchment paper.
02 -
In a large mixing bowl, beat margarine, caster sugar, and vanilla extract until the mixture is light and fluffy. Add in the eggs, one at a time, mixing thoroughly after each addition.
03 -
Gradually fold milk and sifted self-rising flour into the creamed mixture in two portions, mixing just until incorporated.
04 -
Transfer the batter to the prepared pan, smoothing the top evenly. Bake for 25 minutes, or until golden and a skewer inserted in the center comes out clean. Allow cake to cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
05 -
Dissolve raspberry gelatin crystals in boiling water, stirring until fully dissolved. Add cold water and mix well. Refrigerate until the jelly just begins to set around the edges but is still liquid, about 45–60 minutes.
06 -
Cut the cooled cake into 24 even squares. Dip each square into the semi-set raspberry jelly, then immediately roll in a combined mixture of shredded and desiccated coconut. Place on a rack to set.
07 -
In a clean bowl, beat margarine and vanilla extract until creamy. Add powdered sugar gradually, followed by milk, and beat until the cream is smooth and spreadable.
08 -
Using a serrated knife, slice each cake square in half horizontally. Spread raspberry jam on one side and pipe or spread vanilla cream on the other half. Sandwich together to finish.
# Notes:
01 -
For best results, ensure all ingredients are at room temperature before starting preparation.