Strawberry jelly cakes

These pretty little morsels combine the flavours of strawberry and coconut for a wonderful teatime treat that can be devoured in two bites.

  • 1 hr cooking
  • Serves 10
  • Print
Strawberry jelly cakes


  • 6 eggs
  • 2/3 cup (150g) caster sugar
  • 1/3 cup (50g) cornflour
  • 1/2 cup (75g) plain flour
  • 1/3 cup (50g) self-raising flour
  • 80 gram packet strawberry jelly crystals
  • 2 gram (160g) desiccated coconut
  • 300 millilitre thickened cream, whipped


  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Grease a 20 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 about 10 minutes, or until thick and creamy; gradually add sugar, beating until dissolved between additions. Triple-sift flours; fold into egg mixture.
  • 3
    Spread mixture into pan; bake about 35 minutes. Turn cake immediately onto a baking paper-covered wire rack to cool.
  • 4
    Meanwhile, make jelly as per packet instructions; refrigerate until set to the consistency of unbeaten egg white.
  • 5
    Trim all sides of cake. Cut cake into 15 squares; dip squares into jelly, drain off excess.
  • 6
    Place coconut into a medium bowl; toss squares in coconut. Refrigerate 30 minutes. Halve cakes horizontally; sandwich cakes with whipped cream.

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