Jelly Cakes are charming, soft sponge treats coated in fruity jelly and rolled in coconut for a nostalgic bite of joy. Popular in Australia and similar to lamingtons, these delicate cakes are moist, sweet, and perfect for tea time, parties, or colorful dessert platters. They’re fun to make and even more fun to eat—especially for kids and anyone young at heart.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sponge cake (homemade or store-bought, cut into squares)fruit-flavored gelatin (JellO) packetboiling watercold waterdesiccated or shredded coconutfresh whipped cream or jam (optional for filling)butter (if making sponge from scratch)eggsugarall-purpose flourbaking powdervanilla extractsalt
directions
Prepare a basic sponge cake or use store-bought. Let it cool completely and cut into small squares.
In a bowl, dissolve the fruit-flavored gelatin in boiling water. Add cold water and let it cool to room temperature but not set—about 15–20 minutes.
Place the coconut in a shallow dish.
Using tongs or a fork, dip each sponge square into the liquid jelly, coating all sides quickly.
Roll the jelly-soaked cake in coconut until fully covered.
Place the coated cakes on a wire rack or parchment-lined tray to set in the fridge for at least 1–2 hours.
(Optional) Once set, slice in half and sandwich with whipped cream or jam before serving.
Servings and timing
This recipe makes about 16 jelly cakes.
Preparation time: 30 minutes
Setting time: 1–2 hours
Total time: 2 hours 30 minutes
Variations
Use raspberry, strawberry, or orange jelly for colorful variety.
Add a splash of lemon juice to the jelly for a tangier twist.
Use flavored whipped cream or curd for the filling.
Try rainbow layers by using multiple jelly colors.
Make mini versions using a small round cutter for bite-sized treats.
storage/reheating
Store jelly cakes in an airtight container in the refrigerator for up to 3 days.
Best served chilled or at room temperature—do not reheat.
Avoid freezing, as the jelly layer may become runny when thawed.
FAQs
Can I use store-bought sponge cake?
Yes, it saves time and works perfectly.
Is the jelly supposed to soak in?
Yes, just a quick dip helps it cling without making the cake soggy.
Can I skip the coconut?
Yes, or swap it with sprinkles or finely chopped nuts.
Can I make these ahead?
Yes, a day ahead is ideal to allow the jelly to set well.
What’s the best jelly flavor?
Raspberry and strawberry are classics, but any fruity flavor works.
Do I have to fill them with cream or jam?
No, they’re delicious plain too, but fillings make them extra special.
How do I keep the cake from falling apart?
Use firm sponge cake and chill it before dipping to hold its shape.
Can I make them gluten-free?
Yes, use gluten-free sponge cake and check that your gelatin is gluten-free.
Can I use agar instead of gelatin?
Yes, but set the jelly to a slightly looser consistency for dipping.
Do they stay moist?
Yes, the jelly coating keeps them soft and flavorful for days.
Conclusion
Jelly Cakes are a delightful fusion of sponge, jelly, and coconut that brings whimsical charm and delicious nostalgia to the table. Whether you’re making them for a party, afternoon tea, or just for fun, these colorful treats are sure to bring smiles with every soft, fruity, coconutty bite.
Print
Jelly Cakes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours (including chilling and assembly)
- Yield: 12 jelly cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Description
Jelly Cakes are soft sponge cakes sandwiched with jam, coated in fruit-flavored jelly and rolled in coconut—an iconic Australian treat often enjoyed at parties or afternoon tea.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup strawberry or raspberry jam
- 1 (3 oz) package strawberry or raspberry Jell-O
- 1 cup boiling water
- 1/2 cup cold water
- 2 cups desiccated coconut
Instructions
- Preheat oven to 350°F (175°C) and grease or line a mini muffin tin or square baking pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat eggs and sugar until light and fluffy. Mix in milk, melted butter, and vanilla extract.
- Gradually fold in the dry ingredients until just combined.
- Spoon into mini muffin tins or pour into prepared pan. Bake for 12–15 minutes (mini cakes) or 20–25 minutes (if using a pan) until golden and a toothpick comes out clean. Cool completely.
- In a bowl, dissolve Jell-O in boiling water. Stir in cold water and let sit until slightly thickened but still pourable (about 30–45 minutes in the fridge).
- Cut cakes into halves (if using a pan) and sandwich with a bit of jam.
- Dip each cake sandwich into the jelly mixture, then roll in desiccated coconut to coat.
- Chill in the fridge for at least 1 hour before serving to set.
Notes
- For neater results, use a serrated knife to cut and sandwich the cakes.
- You can use different jelly and jam flavors for variety.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 jelly cake
- Calories: 210
- Sugar: 20g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg