Description
Delightful soft sponge cakes topped with sweet pink jelly and desiccated coconut, reminiscent of nostalgic coastal picnics.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 3 large Eggs
- 1/2 cup Butter (or coconut oil)
- 1 cup Milk (or almond/oat milk)
- 1 cup Pink Jelly
- 1 cup Desiccated Coconut
Instructions
- Preheat the oven to 350°F (175°C) and grease your cake pans.
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs until light and fluffy, then add melted butter and milk. Mix well.
- Gradually add the wet ingredients to the dry ingredients and stir until there are no lumps.
- Pour the batter into the prepared pans and bake for 25-30 minutes.
- Once baked, cool in pans for 10 minutes before transferring to a wire rack.
- Prepare the jelly according to package instructions and let cool until slightly set.
- Once the cakes are cool, slice them in half horizontally, spoon jelly on the first layer, add the second layer, and repeat.
- Top with desiccated coconut.
Notes
Serve with fresh berries or whipped cream. Ideal for afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg