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Raspberry & Cream Jelly Cakes

Old-fashioned Jelly Cakes made with bite-sized light and fluffy sponge cakes dipped in raspberry jelly, coated in desiccated coconut and then sandwiched with delicious whipped cream.
5 from 15 votes
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Course: cupcakes, desserts
Cuisine: Australian recipe, cakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cakes
Calories: 677kcal
Cost: $10


  • Beaters, stand-mixer or Thermomix
  • Kettle/jug
  • Oven


  • 80 g butter softened
  • 110 g (1./2 cup) caster sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 160 g (⅔ cup) milk
  • 150 g (1 cup) self-raising flour sifted
  • 85 g packet raspberry jelly crystals
  • 240 g (1 cup) boiling water
  • 240 g (1 cup) cold water
  • 280 g (3 ½ cups) desiccated coconut
  • 240 g (1 cup) whipped cream


  • Preheat oven to 175 degrees celsius fan-forced (350 degrees fahrenheit).
  • Lightly grease 2 x 12 hold patty pan tins and set aside. 
  • Cream the butter, caster sugar and vanilla extract until pale and creamy. 
    Add the egg and beat until well combined. 
    If using a Thermomix: Place sugar and butter into the Thermomix bowl and and mix for 15 seconds, Speed 5.
  • Fold through the milk and self-raising flour (see Notes). 
    If using a Thermomix: Add the vanilla extract, egg, milk and self-raising flour and mix for 15 seconds, Speed 5. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.
  • Divide the mixture between the patty pan holes, filling to just below the top. 
  • Bake in the preheated oven for 15 - 18 minutes or until lightly golden and a skewer inserted into the middle comes out clean. 
  • Allow to cool in the tins for 5 minutes before transferring to a wire rack to cool completely. 
  • Meanwhile prepare the jelly with the boiling water and cold water (as per the packet instructions) and place into the fridge for 1-2 hours or until slightly thickened. 
  • Dip each cake into the jelly mixture (one at a time - using a slotted spoon). Then coat with the coconut by tossing together in a bowl. 
  • Place a spoonful of whipped cream on top of one of the jelly cakes and sandwich together with another. Place into the fridge to set. 


  • Alternate folding the milk and self-raising flour through (½ milk, ½ self-raising flour, mix, then ½ milk, ½ self-raising flour, mix again).
  • A patty pan is a baking tray with small, shallow round holes. If you don't have a patty pan tin, you can use an old fashioned gem iron pan. Alternatively, you can bake the mixture in a regular muffin tin and then cut each of the sponge cakes in half once cooled to make smaller cakes.
  • Jelly - your jelly needs to be thickened but not set. If it's too runny, the liquid will drip straight off the cakes and the coconut will not stick. If it's been in the fridge for too long and has set, the jelly won't stick to the cakes at all. The jelly should be left in the fridge for 1-2 hours or until it's considerably thickened but doesn't turn lumpy when stirred.
  • Serving - just before serving, add a spoonful of whipped cream on top of one jelly cake and lightly sandwich together with another cake.
  • Storing - these jelly cakes are best served on the day of baking. However, you can prepare the cakes the day before and store overnight in an airtight container in the fridge. Add the whipped cream filling immediately before serving.
  • Freezing - Jelly Cakes are not suitable for freezing due to the cream and jelly.


Calories: 677kcal | Carbohydrates: 44g | Protein: 9g | Fat: 55g | Saturated Fat: 46g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 83mg | Potassium: 450mg | Fiber: 12g | Sugar: 17g | Vitamin A: 343IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg