Jelly Cakes Easy Recipes
Fluffy sponge cakes filled with jam and coated in coconut – a nostalgic treat everyone will love!
Servings: 12 cakes
Ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 3/4 cup all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/4 cup milk
- 1 tablespoon unsalted butter, melted
- 1/2 cup strawberry or raspberry jam
- 1 cup desiccated coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a muffin pan.
- Beat eggs and sugar together until light and fluffy.
- Gently fold in sifted flour and baking powder.
- Add milk and melted butter, mixing just until combined.
- Spoon batter into muffin cups, filling halfway, and bake for 10–12 minutes.
- Let cakes cool completely, then slice in half horizontally.
- Spread jam on the bottom half, place the top back on, then roll the cake in more jam to coat the outside lightly.
- Roll each cake in coconut until fully covered.
- Serve and enjoy!