Pineapple jelly cakes

  • 1 hr cooking
  • Makes 20 Item
  • Print


Pineapple jelly cakes
  • 6 eggs
  • 2/3 cup (150g) caster (superfine) sugar
  • 1/3 cup (50g) cornflour (cornstarch)
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1/3 cup (50g) self-raising flour
  • 80 gram packet pineapple jelly crystals
  • 1 cup (80g) desiccated coconut
  • 1 cup (75g) shredded coconut
  • 2/3 cup (160ml) thickened (heavy) cream


Pineapple jelly cakes
  • 1
    Preheat oven to 180ºC. Grease a 19cm x 30cm lamington pan; line base and long sides with baking paper, extending paper 5cm over sides.
  • 2
    Beat eggs in a large bowl with an electric mixer for 10 minutes or until thick and creamy; gradually add sugar, beating until dissolved between additions. Fold in triple-sifted flours. Spread mixture into pan.
  • 3
    Bake about 30 minutes. Turn cake onto a baking paper-covered wire rack to cool.
  • 4
    Meanwhile, make jelly according to packet instructions; refrigerate about 2 hours or until jelly is set to the consistency of unbeaten egg white.
  • 5
    Trim and discard edges from cake; cut cake into 20 squares. Dip each square into jelly; toss in combined coconuts. Place on a tray, refrigerate 30 minutes.
  • 6
    Meanwhile, beat cream in a small bowl with an electric mixer until firm peaks form. Cut cakes in half; sandwich with cream.

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