Description
A delightful dessert featuring a moist cake topped with a vibrant pink jelly and sprinkled with coconut flakes, perfect for any occasion.
Ingredients
Scale
- 1 cup self-raising flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/2 cup desiccated coconut
- 1/2 cup strawberry jelly (gelatin)
- 1/2 cup hot water
- Coconut flakes for decoration
Instructions
- Preheat the oven to 180°C (350°F) and grease a cake pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the self-raising flour until just combined.
- Stir in the milk and desiccated coconut.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes.
- Prepare the jelly by dissolving it in hot water and letting it cool slightly.
- Apply the cooled jelly over the baked and cooled cake.
- Refrigerate until the jelly is fully set.
- Decorate with coconut flakes before serving.
Notes
Best enjoyed fresh. Store in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 14g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg